Red cabbage with chestnuts and apples

LARD “Le Fondant”

It is cold, we need comforting dishes, Rabelaisians, fellows, stimulants ... In short, we want happiness at the table! What could be better than a generous dish of red cabbage decorated with chestnuts and apple to bring some cheerfulness and warmth to our tables. So, the smell of lard fondant Sublim "reveals its aromas and enhances all the flavors of this recipe which can be tasted alone or with meat.

SEE MORE LARD “Le Fondant”

Preparation : 10 minutes

Baking : 50 minutes

serves 4

½ red cabbage

1 red onion

150 g chestnuts

1 apple

50 g lard

10 to 15 juniper berries

10 cl red wine vinegar

2 tsp 4 épices spice mix (pepper, clove, nutmeg, ginger)

salt

pepper

Ustensils

casserole dish

Préparation

Peel and finely slice the onion.
Wash the apple, remove the core and stalk.
Cut into quarters.
Cut the red cabbage into julienne strips.
In a casserole dish, warm the lard over a low heat.
Add the onion and sweat for 2 minutes.
Arrange the cabbage, spices and juniper berries.
Pour over the red wine vinegar and cook with the lid on for about ½ an hour over a low heat.
Stir occasionally.
Season with salt and pepper.
Add the chestnuts and then the apple.
Cover and continue cooking for 10 minutes over a low heat.

Soup, or puree?