for 4 person

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 sprig	thyme
1	lemon, the whole juice
¼ tsp	sea salt

How it's done

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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