Red Cabbage Rolls

Separate the stem and midrib from the red cabbage leaves, blanch the leaves briefly and lightly sugar them. Carefully score the chestnuts crosswise (otherwise it will pop in the oven!), roast in the oven at 200 degrees for about 30 minutes until soft, peel and crush. Cut the flesh of the apples into small pieces, sauté and add to the chestnut mixture. Season with a little brandy and a little sugar.

Spread the mixture on the red cabbage leaves and roll them up like a roulade. Put the roulades in a saucepan with melted butter, pour hot clear soup over them and put them in the oven at 180 degrees for a quarter of an hour.

Divide the meat and sauce evenly among the plates. Cut the red cabbage roulades in the middle, add them and garnish with a little bit of crème fraîche. Cover the meatballs with a little bit of rendered bacon and maybe add some bone marrow.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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