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Chestnuts, pears and red cabbage
30 m active | 2 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 358
  • Fat about 5g
  • Carbohydrates about 65g
  • Protein about 7g
This is needed
This is needed for 4 people
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 pears, coarsely grated
  • 2 bay leaf
  • 2 cloves
  • 2 dl vegetable bouillon
  • 1.25 tsp salt
  • 2 dl red wine
  • 1 star anise
  • 2 tbsp balsamic vinegar
Pears and chestnuts
  • 3 tbsp sugar
  • 1 tbsp water
  • 2 pears, cut into wedges
  • 2 tbsp maple syrup
  • 150 g frozen peeled chestnuts, defrosted
  • 5 sprigs thyme
  • 1 lemon, the whole juice
  • 0.25 tsp sea salt
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And that's how it's done
And that's 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.