One large or two cabbages are boiled until not quite tender, the leaves are taken apart and the coarsest ribs are cut out. Peel 2 kg of chestnuts and boil until almost soft.
Layers of chestnuts, ham, cabbage leaves, cabbage, sausages, etc. are placed in an ovenproof baking dish. Layer them on top of each other with a layer of cabbage leaves.
A mug of beef broth is poured over it and the whole thing is baked in the oven for 1 to 2 hours with the lid closed.
Family recipe Gertrud Hämmerli Schnidler from Zurich
Tip: Always use an aromatic ham, it will add a wonderful touch to your dish!
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