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.

Prepare the Cabbage

Drizzle the cabbage with olive oil, sprinkle with salt and black pepper. Make sure the cabbage is well coated.

Season and Add Oil

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.

Confit the Cabbage

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.

Prepare 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.

Peel the Chestnuts

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.

Make the Purée

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.

confit january king cabbage

Recipe information

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