Braised cabbage with chestnut

Por Samuel Wu, Chief

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

Tiempo de preparación

10 mín

Ingredientes Para

cabbage 250 g
Castaña de Ardecha DOP

100 gr Ver la ficha
Aceite de oliva DOP Vallée des Baux-de-Provence

20 ml Ver la ficha
Chicken broth or powder broth 250 ml
Mantequilla de Charentes-Poitou DOP

25 g Ver la ficha
Ginger 8 gr
Ajo blanco de Drôme IGP

4 cloves Ver la ficha
Salt

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Preparación

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