Red Cabbage Packets with Chestnuts

Ingredients

• 6 large red cabbage leaves
• Salt
• 2 quinces
• 250 g red lentils
• 400 g chestnuts (cooked, vacuum packed)
• 4 sprigs thyme
• 2 onions
• Pepper
• 2 tbsp Rapeseed oil
• 150 ml Vegetable broth

Instructions

1. 1.

   Wash the cabbage leaves and cut off thick edges. Blanch leaves in boiling salted water for 1–2 minutes, remove, shock in cold water, and drain.

2. 2.

   Wash quinces, quarter them, and pit them. Dice half a quince into small cubes; slice the remaining quinces into thin strips.

3. 3.

   Cook lentils in boiling salted water for about 10 minutes, then drain and set aside.

4. 4.

   Meanwhile, chop half of the chestnuts finely. Wash thyme sprigs, shake off dirt, pluck leaves, and chop. Peel onions and mince them.

5. 5.

   Mix half the onions with half the lentils, chopped chestnuts, quince cubes, and thyme; season with salt and pepper. Lay out cabbage leaves, place a small amount of the mixture in the center, fold opposite sides slightly inward, roll into roulades, and secure with toothpicks.

6. 6.

   Heat oil in a pot. Brown the roulades over medium heat on all sides, then remove and set aside. Sauté quince strips in the pan fat. Add remaining chestnuts, lentils, and onions. Place roulades back onto the vegetables, pour in broth, season with pepper, cover, and simmer for about 25 minutes at medium heat.

7. 7.

   Serve the roulades with the lentil‑quince mixture on four preheated plates.