Sautéed Red Cabbage With Fried Chestnut Breadcrumbs Recipe - Los Angeles Times

Ingredients

• 4 tablespoons unsalted butter, divided
• 1/4 cup everyday olive oil, divided
• 1 cup cooked and peeled chestnuts
• 1 teaspoon granulated sugar
• 1 cup panko breadcrumbs
• Kosher salt and freshly ground black pepper
• 1 medium head red cabbage, cored and cut into 1/4-inch-thick shreds
• 1 lemon
• 2 tablespoons finely chopped flat-leaf parsley