The recipe for melting cabbage hearts with chestnuts and Vendée ham by Amandine Geers

Amandine Geers’ post

Here is a quick dish to cook that I like to prepare this season after spending a few hours in the garden. It is comforting enriched with a fragrant broth. Chestnuts and cabbage make this a nourishing dish.

I often double the quantities to enjoy them for several days. I sometimes even add leftover spelled or already cooked red rice grains.

Vendée ham is a raw ham rubbed by hand with a mixture of salt, brandy and spices (cinnamon, thyme, bay leaf, etc.) before being matured and dried. It is traditionally grilled in thick slices before serving it with beans (the famous Vendée mogettes).

For a vegetarian variation, simply remove it.

Amandine Geers’ website.