Summary

Ingredients

• 500 g potato (s)
• 1 kg red cabbage, finely sliced
• 120 g onion (s), finely diced
• 1 red pepper, finely diced
• 180 g apples, sour
• 300 g smoked pork, boiled, boneless
• 50 g butter
• 4 tablespoon balsamic vinegar, dark
• Salt and pepper, from the mill
• some sugar
• 500 g chestnut (s), fresh with the skin or peeled
• 50 g butter, for the mold
• 125 ml white wine
• 125 ml broth
• 60 g butter, cut into flakes
• Pepper, coarsely ground
• 1 tablespoon parsley, finely chopped

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Instructions

1. Score chestnuts in a cross shape on the round side and bake for 15 minutes on a baking sheet in a preheated oven at 220 °. While they are still warm, carefully remove the brown skin and the thin inner skin.
2. Clean and quarter the red cabbage and cut out the hard stalk. Finely slice the cabbage.
3. Peel and dice the onions. Remove the stalk from the hot peppers, cut in half, remove the seeds and side walls and chop finely. Peel the apples, quarter, core and dice. Cut the Kassler into cubes.
4. Melt the butter in a saucepan and sweat the onion cubes until lightly. Steam the peppers and apple cubes for 5 minutes. Mix in the cabbage strips, stir in the balsamic vinegar and season with salt, pepper and sugar and cook covered for 30 minutes.
5. Add the Kassler cubes 10 minutes before the end of the cooking time.
6. In the meantime, peel the potatoes and slice them very thinly.
7. Grease a baking dish with butter and spread the red cabbage mixture in it, spread the chestnuts on the cabbage. Place the potato slices on top of the cabbage, overlapping them like a roof tile. Bake at 200 ° in a preheated oven for 15 minutes. Remove and pour the broth mixed with the wine into the mold. Spread the butter flakes on the potatoes and sprinkle with coarse pepper. Cook the dish in the oven for another 35 to 40 minutes, at the end of the cooking time switch on the grill for 10 minutes so that the potatoes are nicely browned.
8. Serve sprinkled with parsley.