This comforting stew is packed with the rich flavors of red cabbage, beechwood-smoked sausages, and tender chestnuts. It’s an easy-to-make, family-friendly dish that’s perfect for cooler days.<\/p>\n
For 2 servings:<\/p>\n
– Onions: 2 units
\n– Smoked sausage: 4 units
\n– Red cabbage: 600 grams
\n– Vegetable broth: 1 cube
\n– Water: 250 ml
\n– Chestnuts: 315 grams
\n– Grape seed oil: 2 tablespoons<\/p>\n
Total time: 1 hour and 20 minutes<\/p>\n
– Prep time: 10 minutes
\n– Cooking time: 1 hour and 10 minutes<\/p>\n
1. Start with the Base<\/strong> 2. Add the Red Cabbage<\/strong> 3. Mix in the Chestnuts and Broth<\/strong> 4. Simmer Gently<\/strong> 5. Finish Cooking<\/strong>
\n Slice the onions and cut the sausages into rounds. Heat the oil in a large pot, add the onions and sausages, and saut\u00e9 for 5 minutes over medium heat.<\/p>\n
\n Thinly slice the red cabbage into strips and add it to the pot.<\/p>\n
\n Add the drained chestnuts, pour in 250 ml of water, and crumble in the vegetable broth cube.<\/p>\n
\n Cover and let cook for 45 minutes on low heat.<\/p>\n
\n Continue cooking for another 20 minutes on low heat to allow the stew to become beautifully tender.<\/p>\n\n\n