Liza's Little Chestnut and Cabbage Stuff

Submitted by Cecily Parsley

"Originally came from "The Tarragon Theatre Cookbook" in 1982. Makes an excellent side dish for holiday dinners, and makes a dramatic appearance on the table. I've slightly altered the original directions to make them easier to understand."

 

• Ready In: 50mins
• Ingredients: 13
• Serves: 6-8

ingredients

• 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

directions

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.