Here it is presented as a rustic plate and accompanied by garlic dumplings and diced ham. After sauerkraut, it is undoubtedly one of the most consumed cabbages in traditional cuisine. It is often a second side dish offered in regional restaurants. It also earns its place of honor on game plates.
Prepare all the ingredients on the work surface.
Slice the cabbage into thin strips and rinse it with water.
Bring a pot of water to a boil, add the cabbage. As soon as it starts boiling again, remove the cabbage and let it drain. Empty the water.
Dry the bottom of the pot, melt a small piece of butter in it, and allow the onions and chopped shallots to brown. Deglaze with the glass of white wine, then place the bacon cut into several pieces on this bed of golden onions. Season.
Then add a first layer of cabbage, some onions, peeled but raw, sliced or whole. To soften the acidity of the cabbage and for digestive comfort, add half of the apples cut into small pieces, the herbs, salt, and pepper. Finish with a second layer of cabbage, the remaining ingredients, the apples, and the broth. Let it cook for 45 minutes after the first simmering.
To finish Once the cooking is complete, add the chestnuts and gently mix them with the cabbage.
0 servings
10
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