Braised cabbage with chestnut - Beijing Chef Samuel
RECIPE
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

4 votes 5 548
Average: 4.2 (6 votes)

Ingredients For

  • 250 g
  • Châtaigne d'Ardèche AOP
    Fruits & Vegetables
    PDO Ardèche Chestnuts
    3.50 oz See the article
  • Olive oil and blue background
    Oil & oilseeds
    PDO Vallée des Baux-de-Provence Olive Oil
    4 tsp See the article
  • 9 oz
  • Butter
    Dairy products
    PDO Poitou-Charente Butter
    25 g See the article
  • 0.30 oz
  • 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
    PDO Vallée des Baux-de-Provence Olive Oil
    PDO Vallée des Baux-de-Provence Olive Oil
    See Recipe