Directions
- 1Slice shallots and garlic. Fry in a pan for a few minutes.
- 2Add chestnuts and 1/2 cup of stock. Reduce stock by 50%.
- 3Add cream. Cook for a few minutes. Blend until smooth. Season with salt.
- 4Slice cabbage into quarters. Fry on high heat until charred on each side.
- 5Transfer to preheated oven at 180C for 10 minutes.
- 6Add cabbage back to the pan. Add remaining stock and butter cubes.
- 7Baste cabbage as sauce reduces and thickens. Squeeze lemon juice over it.
- 8Add pickled walnuts to the cabbage layers.
- 9Grate parmesan over cabbage and top with chives.
- 10Serve with chestnut puree.
Ingredients
- 2 shallots
- 3 garlic cloves
- 1 cup chestnuts
- 1.5 cup stock
- 0.5 cup double cream
- 1 savoy cabbage
- 6 small cubes butter
- 1 lemon
- 0 pickled walnuts
- 0 parmesan
- 0 chives
Equipment
panknifeblenderbaking sheetforkspoontongs
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