Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Confit January king cabbage
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cabbage Confit
Smoked Chestnut Purée
Black Truffle Garnish
Method
Cabbage Confit
Prepare the Cabbage
Preheat the oven to 120°C (250°F). Cut the January King cabbage into quarters, removing the core. Place the cabbage in a large baking dish.
Season and Add Oil
Drizzle the cabbage with olive oil, sprinkle with salt and black pepper. Make sure the cabbage is well coated.
Confit the Cabbage
Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Allow the cabbage to confit for about 1.5 to 2 hours, or until it is tender and flavorful.
Smoked Chestnut Purée
Prepare the Chestnuts
Preheat your oven to 180°C (350°F). Score the chestnuts with an 'X' on the flat side and roast them in the oven for 20-25 minutes until the shells open.
Peel the Chestnuts
Remove the chestnuts from the oven and while they are still warm, peel the shells and the inner skin off. This will make them easier to purée.
Make the Purée
In a saucepan, combine the peeled chestnuts with smoked salt and butter. Add a splash of water if necessary to help with blending. Cook over low heat until the butter melts, then add the heavy cream and blend until smooth.
Plating
Serve the Dish
On a plate, place a generous spoonful of the smoked chestnut purée. Top with a quarter of the confit January king cabbage. Shave black truffle over the top as a garnish before serving.
