Sliced Braised Cabbage

Ingredients

• 800 gCabbage
• 1150 mlWater
• 20 gButter
• 15 gPork lard
• 5 gSalt
• 15 gPotato starch
• 8 gSugar
• 80 gChestnut

Instructions

1. 1

   Preparation

   • Remove outer wilted leaves. Quarter the cabbage, remove the core and slice finely.
   • Have peeled, pre-cooked chestnuts ready.
2. 2

   Blanching

   • Bring a large pot of water to a boil, lightly salt and blanch the sliced cabbage 2–3 minutes until bright and slightly tender.
   • Drain the cabbage well in a colander.
3. 3

   Braising

   • Melt 15 g butter and 15 g pork lard in a wide pot over medium heat until butter is melted.
   • Add the drained cabbage, briefly sauté, sprinkle with 5 g salt and pour in 150 ml boiling water.
   • Cover and simmer gently for 25–30 minutes until tender, stirring occasionally.
4. 4

   Thickening and seasoning

   • Mix potato starch with a little cold water to a smooth slurry and stir in near the end of cooking; bring to a short boil to thicken.
   • If the cabbage is not sweet enough, add about 8 g sugar to taste and adjust seasoning.
5. 5

   Serve

   • Quickly pan-fry the chestnuts in a little butter until golden.
   • Serve the cabbage warm topped with the fried chestnuts.