Summary

Ingredients

• 1 small Head savoy cabbage
• 1 large onion (s)
• 1 large apple (Boskop, Santana, Cox Orange)
• 100 g chestnuts, freshly collected or packaed (pre-cooked)
• 200 ml vegetable stock
• 150 ml cream
• 1 teaspoon mustard seeds, whole, brown
• 1 teaspoon onion seeds, whole, black
• 0.5 teaspoon ½ caraway powder
• maple syrup, agave syrup or honey, to taste
• 1 tablespoon balsamic vinegar
• Salt, to taste
• Pepper, freshly ground, to taste
• 2 tablespoon vegetable oil, for frying
• 600 g potato (s)

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Instructions

1. Peel the potatoes as you like (or cook them with the skin on), put them in cold water with salt and cook for about 20 to 30 minutes, depending on the size.
2. Wash the savoy cabbage, cut the head in half, cut the stems out in a wedge shape. Cut the rest into strips (between 1-2 cm wide). Peel and roughly dice the onions. Peel the freshly collected chestnuts, also remove the skin, if you don`t like its bitter taste: Boil the chestnuts from the skin for a few minutes in hot water, quench, peel off (peel) and then chop them up.
3. Heat a large pan (be careful with coated pans, this process does not work so well). When it is hot, add the oil and, after a few seconds, lightly roast the mustard seeds and onion seeds while stirring. At the latest when the mustard seeds pop and jump, reduce the heat, add the caraway, heat for a short time (seconds, otherwise it will burn).
4. Then add the onions and sauté until translucent. Then add the savoy cabbage, sauté for a few minutes, deglaze with the vegetable stock, put the lid on, reduce the heat.
5. While the savoy cabbage is simmering, peel the apples (if they are organic apples, you can eat the peel), quarter them, cut into slices. After about 10 minutes add the apples and chopped chestnuts, remove the lid and increase the heat again so that the liquid can boil off a little. Let everything simmer again for 10-15 minutes.
6. Then pour the cream over it, season with maple syrup (my favorite), balsamic vinegar, salt and pepper. If you like a creamy consistency, let the liquid boil off until the sauce has the desired consistency.
7. Serve with the potatoes and possibly a white wine.
8. I usually cook with the thumbs-up, the quantities given here are estimates and can therefore be varied depending on your preference.