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Cabbage with chestnuts


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4 people
1 white cabbage
100 g of cooked chestnuts (vacuum)
2 onions
3 tablespoons of extra virgin olive oil
1 vegetable stock cube
a few fresh bay leaf
3 or 4 cloves
3 tablespoons of spple cider vinegar
a few juniper berries
1 apple


Finely chop the onion and sauté in the oil.
Add the finely chopped cabbage and sliced apples, thyme, bay leaf, juniper berries and the nut.
Mix well, when the cabbage begins to brown (lost moisture) add vinegar (amount according to taste) and eventually the chestnuts into small pieces.
Sauté, put the lid on the pan and add some hot water if it is too dry.
And Bon Appetit!

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Thanks to Laura Benocci

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