Braised cabbage with chestnut - Beijing Chef Samuel
25 min

Braised cabbage with chestnut

Chef Samuel Wu By Samuel Wu, Chief

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

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Average: 4.2 (6 votes)

Ingredients For

  • 250 g
  • Châtaigne d'Ardèche AOP
    Fruits & Vegetables
    PDO Ardèche Chestnuts
    100 gr See the article
  • Olive oil and blue background
    Oil & oilseeds
    PDO Vallée des Baux-de-Provence Olive Oil
    20 ml See the article
  • 250 ml
  • Butter
    Dairy products
    PDO Poitou-Charente Butter
    25 g See the article
  • 8 gr
  • White Garlic
    Fruits & Vegetables
    Drôme white garlic PGI
    4 cloves See the article

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

Braised cabbage with chestnut 1
  • Cut the shallots into sections, slice the ginger and garlic, and set aside. Prepare some starch in water and set it aside

    Braised cabbage with chestnut 2
  • 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

    Braised cabbage with chestnut 3
  • 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

    Incorporate a thickener

    Tip Braised cabbage with chestnut

    Add thickener little by little until you reach a suitable thickness, do not add too much thickener all at once

    Braised cabbage with chestnut - Beijing Chef Samuel
  • Country Bread
    Country Bread
    Traditional shallots
    Traditional shallots
    See Recipe