Keschde with Red Cabbage and Cutlet

Chestnuts: The chestnuts are peeled off together at the table (everyone peels off his unit). At the beginning the outer shell is removed, then the chestnuts are boiled briefly in salted water and then you burn your fingers together by trying to pull off the inner skin of the hot chestnuts with difficulty. This is part of the process, because it brings you closer together.

The peeled chestnuts are cooked in the vegetable bouillon at not too high temperature. They should be steamed until they are floury and at the end they should be allowed to fall apart a little bit. In the meantime, sauté the chopped onions in the butter until translucent, add salt and a little sugar and, three minutes before the end of the chestnut cooking time, carefully stir in half the chopped parsley. The second half quantity of chopped parsley is added to each chestnut portion at the end.

Chops: Season the washed and dried meat with salt and season with pepper, then roll in the flour, beaten egg and finally in the breadcrumbs until completely covered. Fry in a frying pan until juicy (newer version) or until it almost falls apart (old version).

Red cabbage: split the cabbage, cut out the stalk, rather finely slice it and put it in a baking dish the night before, mix it with vinegar, salt, honey and a little bit of red wine and cover it. Cut the onion and cook it with the butter in the

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