Ingredients for 4 people:
24 large fresh chestnuts (about 400 g), 8 cabbage leaves, butter, 1 glass of cream
Boil the chestnuts in water for 10 minutes, drain and peel without breaking them.
Boil the cabbage leaves in water and transfer them, taking them with a skimming ladle, on a clean cloth, let them dry. Then arrange three chestnuts in each leaf and wrap them tightly in a bundle.
Place all the packets in a baking dish greased with butter and sprinkle with a glass of cream. Cook at 200 °C for 30 minutes, then serve.
