Chestnuts, pears and red cabbage
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- Preparation:
- Total:
- Serves: 4 persons
Ingredients
- 1 tbspolive oil
- 1red onion
- 200 gfrozen peeled chestnuts
- 1 kgred cabbage
- 1pear
- 1 ¼ tspsalt
- 2bay leaves
- 2cloves
- 1star anise
- 2 dlred wine
- 2 dlvegetable bouillon
- 2 tbspbalsamic vinegar
- 3 tbspsugar
- 1 tbspwater
- 2 tbspmaple syrup
- 2pears
- 150 gfrozen peeled chestnuts
- 5 sprigsthyme
- 1lemon
- ¼ tspsea salt
Instructions
Step 1
Heat the oil in a pan. Briefly sauté the onion and chestnuts. Add the cabbage and pear, cook briefly, season with salt. Add the bay leaf, cloves and star anise. Pour in the wine, reduce for approx. 1 min. Pour in the stock and balsamic, cover the cabbage and simmer over a low heat for approx. 2 hrs. until soft, stirring occasionally.Step 2
Bring the sugar and water to the boil in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Reduce the heat, add the maple syrup, pears, chestnuts and thyme, simmer for approx. 10 mins., stirring occasionally. Add the lemon juice, season with salt. Serve the pears and chestnuts with the red cabbage.