25 min

Braised cabbage with chestnut

Name: Braised cabbage with chestnut
Prep time: 10 min
Cook time: 15 min
Yield: 4
Ingredients: 250.00 g cabbage; 100.00 gr Châtaigne d’Ardèche AOP; 20.00 ml Vallée des Baux-de-Provence Olive Oil PDO; 250.00 ml Chicken broth or powder broth; 25.00 g Charentes-Poitou Butter PDO; 8.00 gr Ginger; 4.00 cloves Drôme White Garlic PGI; Salt

Von Samuel Wu, Chefkochen

Sweet and tart dish is inspired by the cuisine of Alsace in eastern France

Zubereitungszeit

10 min

Zutaten Für

cabbage 250 g
Esskastanien aus der Ardèche (AOP)

100 gr Zum Produkt
Olivenöl „Vallée des Baux-de-Provence“ (AOP)

20 ml Zum Produkt
Chicken broth or powder broth 250 ml
Butter aus Charentes-Poitou AOP

25 g Zum Produkt
Ginger 8 gr
Weißer Knoblauch aus der Drôme (IGP)

4 cloves Zum Produkt
Salt

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Zubereitung

Slice the cabbage into long segments. Boil some water in a pot, blanch the cabbage in the boiling water and set it aside

Cut the shallots into sections, slice the ginger and garlic, and set aside. Prepare some starch in water and set it aside

Stir fry the shallots, ginger and garlic together in a hot wok, add the chestnuts and cook, then pour in chicken broth, add a little sugar to freshen, and allow to simmer on a low heat

Add the cabbage and allow to simmer, thicken or thin as necessary, add a little butter then allow to simmer for a while to draw out the flavours. Finally drizzle a little olive oil on the dish and serve