Liza's Little Chestnut And Cabbage Stuff

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 lb chestnuts
• 1 large green cabbage
• 1 chopped onion
• 3 carrots
• 1 stalk celery
• 2 ounces butter
• salt & pepper
• bouquet garni
• 1 cup good stock
• 8 slices crisp cooked bacon
• 3 tablespoons toasted sesame seeds
• chopped parsley
• parchment paper

Recipe

• 1 dissolve 1 tsp butter, pepper and salt in warmed stock. cover chestnuts with the stock and simmer until tender, about 10 minutes. peel when cool enough to handle. set aside, reserving stock.
• 2 trim and blanch cabbage (whole) in a separate pot. drain it upside down in a colander.
• 3 pour reserved stock into a large, ovenproof pot with a lid. slice onions, carrots and celery and simmer in the reserved stock until tender crisp.
• 4 place whole blanched cabbage on top of the vegetables in the pot; and separate the leaves. poke chestnuts in between the cabbage leaves.
• 5 pour about 1/2 cup reserved stock around this and add bouquet garni.
• 6 cover with a heavily buttered piece of parchment and a lid.
• 7 braise in a moderate oven for 30 minutes.
• 8 remove cabbage to a warmed serving plate. surround it with the vegetables. reduce remaining stock to a glaze. pour over cabbage. sprinkle with toasted sesame seeds, crisp fried crumbled bacon and finely chopped parsley.