Chestnut Red Cabbage Gröstl

For the Chestnut-Red Cabbage Gröstl, place the potatoes in a pot of cold water and cook until done.

In the meantime, clean the red cabbage and cut into bite-sized pieces. Peel and finely chop the onion. Peel the apple, remove the core and cut the apple slices into evenly sized pieces. Keep in a large bowl in water with a squeeze of lemon until ready to use, so the apples do not discolor.

Cut the meatloaf into small cubes and fry them in a little fat until hot.

Allow the finished potatoes to cool slightly, peel and cut into coarse pieces.

In a gröstl pan, fry the potato pieces in a little fat.

In a second pan, sauté the onion, add the red cabbage and cook until al dente. Shortly before the end of the cooking time, mix in the chestnuts and the apple pieces and let them get warm as well. Finally, add the liver cheese cubes, season to taste and serve the Maroni-Rotkraut Gröstl decorated with thyme.

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