Coleslaw with chestnuts

Ingredients for 10 servings:

• 1 head of white cabbage, approx. 1.5 kg
• 150 g diced ham, raw
• 250 g chestnuts, pre-cooked
• ½ onion(s), red
• 200 g sour cream
• 150 g whipped cream
• 2 tsp mustard, medium hot
• 2 tbsp apple cider vinegar
• Salt and pepper, from the mill
• Paprika powder
• Cumin powder
• Nutmeg, fresh

Instructions

Working time approx. 15 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 15 minutes; Total time approx. 8 hours 30 minutes

Remove the outer leaves from the white cabbage and quarter them. Remove the stalk and slice it into thin strips using a grater. Place everything in a bowl, season with plenty of salt, and let it sit for about 3-4 hours to soften the cabbage. Brown the onion and diced ham in a pan until the ham is crispy. Quarter the chestnuts and also briefly roast them in the pan. Mix the sour cream, heavy cream, apple cider vinegar, and mustard to make a marinade. Season the marinade with salt, pepper, paprika, cumin, and fresh nutmeg. When the cabbage is thoroughly soaked, add the diced ham and chestnuts and mix. Finally, add the marinade and mix again. The salad should now sit for about another four hours and should not be served too cold.