Cabbage Gratin with Chestnuts and Veal

Ingredients

• 1 medium white cabbage
• 500 g veal mince
• 250 g veal patty
• 1 roll (old-fashioned)
• 100 g chestnut puree
• 2 Eggs
• 2 tbsp breadcrumbs
• 1 Shallot
• Salt
• Pepper
• nutmeg
• 50 g butter
• 100 ml White wine
• 400 g chestnuts (vacuum packed)

Instructions

1. 1.

   Blanch the white cabbage in boiling water for 2-3 minutes, remove outer leaves, blanch again, remove leaves, and repeat as needed.

2. 2.

   Soak the roll in lukewarm water, peel and finely chop the shallot, then mix with the chestnut puree, veal patty, mince, and eggs. Squeeze out excess liquid from the roll, add it to the mixture along with a pinch of salt, pepper, and nutmeg, and combine well; fold in breadcrumbs. Grease a baking dish with 1 tbsp butter and line with cabbage leaves (set aside 4-6 nice ones). Spoon some meat filling into the dish, top with cabbage leaves, spoon more filling, and continue until all filling is used.

3. 3.

   Add remaining cabbage on top, pour half of the white wine over it, and scatter the remaining butter in small flakes, leaving about 1 tsp unused.

4. 4.

   Bake in a preheated oven at 180°C for about 50-60 minutes, covering with foil if necessary.

5. 5.

   Sauté chestnuts in the remaining butter, add white wine, and heat. Cut the gratin into portions, arrange each on a cabbage leaf, add chestnuts, and garnish with herbs before serving.