Chestnuts, pears and red cabbage

Chestnuts, pears and red cabbage

Total: 2 hr 30 Min. | Active: 30 Min.
vegan, lactose-free
Nutritional value / person: 358 kcal
, Fat: 5 g
, Carbohydrate: 65 g
, Protein: 7 g

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Red cabbage

1 tbsp olive oil
1 red onion, cut into thin rings
200 g frozen peeled chestnuts, defrosted
1 kg red cabbage, very thinly sliced
1 pear, coarsely grated
1 ¼ tsp salt
2 bay leaves
2 cloves
1 star anise
2 dl red wine
2 dl vegetable bouillon
2 tbsp balsamic vinegar

Pears and chestnuts

3 tbsp sugar
1 tbsp water
2 tbsp maple syrup
2 pears, cut into wedges
150 g frozen peeled chestnuts, defrosted
5 sprigs thyme
1 lemon, the whole juice
¼ tsp sea salt
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How it's done

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Red cabbage

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.

Pears and chestnuts

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.

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