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Ingredients
Red Cabbage with Roasted Chestnuts
- Ingredients
- 1 Red cabbage (About 750 grams)
- 1 onion
- 2 Tbsps clarified butter
- 200 milliliters Red wine
- ¼ l Beef broth
- 1 small potato
- 1 bay leaf
- 1 small Bacon rind
- ½ tsp freshly chopped Dill
- ½ tsp Caraway
- 500 grams Chestnuts
- 2 Tbsps Red wine vinegar
- salt
- freshly ground peppers
- 2 Tbsps sugar
- 1 tsp lemon juice
Rinse cabbage, trim, remove outer leaves and stalks and cut into strips. Peel onion and cut into cubes. Heat clarified butter over low heat in a pot and saute onion until soft. Add cabbage to the pot and sauté for 15 minutes. Deglaze the pot with red wine and broth. Peel and grate potatoes. Add potatoes, bay leaf, bacon rind, dill and cumin to the pot and stir.
Cook covered over low heat for 1 hour and 15 minutes. Meanwhile, slice chestnuts on the round side. Cook chestnuts for 20-30 minutes in a pot of boiling salted water, drain and peel while still warm, taking care to remove brown inner skin. Let rest for 10 minutes and season with vinegar, salt and pepper.
Remove bacon rind and bay leaf from the pot. Melt sugar over medium heat in a pan. Add chestnuts to the pan and turn until they are caramelized. Add lemon juice and 1 pinch of salt. Arrange red cabbage on a plate, cover with chestnuts and serve.