Chestnuts, pears and red cabbage

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Ingredients

• 1 tbsp olive oil
• 1 red onion
• 200 g frozen peeled chestnuts
• 1 kg red cabbage
• 1 pear
• 1.25 tsp salt
• 2 bay leaves
• 2 cloves
• 1 star anise
• 2 dl red wine
• 2 dl vegetable bouillon
• 2 tbsp balsamic vinegar
• 3 tbsp sugar
• 1 tbsp water
• 2 tbsp maple syrup
• 2 pears
• 150 g frozen peeled chestnuts
• 5 sprigs thyme
• 1 lemon
• 0.25 tsp sea salt

Steps

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.
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.