Baked red cabbage wedges with bacon, chestnuts and thyme

Ingredients for 4 servings:

• 1 small head of red cabbage (about 800 g)
• some sunflower oil
• 1 tsp, leveled salt
• some pepper, mixed, from the mill
• 1 tsp. clove powder
• 75 g breakfast bacon
• 200 g chestnuts, cooked
• ½ bunch thyme
• 200 g goat’s cheese (roll or thaler)
• 100 g currant jelly

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Gratinated with goat’s cheese and currant jelly

Preheat the oven to 160°C (fan oven). Clean and rinse the red cabbage, quarter it, and then cut it into approximately 2 cm thick wedges, making sure the stalk holds the wedges together. Brush the wedges generously with sunflower oil. Mix the salt with a few turns of freshly ground pepper and the clove powder and season the red cabbage wedges with it. Then place them on a baking tray lined with baking paper. Cut the bacon into 1 to 2 cm pieces. Roughly chop the chestnuts. Sprinkle both over the red cabbage wedges and then scatter the thyme on top. Bake in the preheated oven for about 30 minutes. Crumble the goat’s cheese, spread it over the red cabbage wedges, and dollop the blackcurrant jelly on top. Bake for another 3 to 5 minutes. Then divide it between plates and serve. Serve with fresh baguette.