Lightly season the peeled chestnuts with salt, make half an hour .
Put the cabbage leaves in lightly salted boiling water, blanch for 5 minutes, lift out with a skimmer. Cut any strongly protruding leaf veins evenly small, so that the leaves roll well.
Lay the leaves flat. Place 6 to 8 chestnuts on each leaf. Fold the leaf sides left and right over the chestnuts, then roll up the parcel from bottom to top.
Form into a casserole dish lined with fresh butter. Add the beef broth.
Steam in the oven heated to 180 degrees Celsius for 40 min. Cover the surface with aluminum foil, if the leaves turn too brown, maybe add a little more beef broth.
Serve as an accompaniment to a roast or a game pepper.
Mass: 4
* According to: Kathrin Rueegg and Werner O. Feisst, Winter recipes and stories,
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