{"id":5435,"date":"2013-10-20T21:17:50","date_gmt":"2013-10-20T21:17:50","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5435"},"modified":"2013-10-20T21:17:50","modified_gmt":"2013-10-20T21:17:50","slug":"rotkrautpastete-mit-kastanienfuellung","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/10\/20\/rotkrautpastete-mit-kastanienfuellung\/","title":{"rendered":"Rotkrautpastete mit Kastanienf\u00fcllung"},"content":{"rendered":"

Zutaten<\/strong>
\n1 Rotkohl; ca. 1 kg
\n300 g Champignons; gescheibelt
\n1 Zwiebel; fein gehackt
\n100 ml Apfelwein
\n400 g gesch\u00e4lte Kastanien
\n1 TL Bratbutter
\n1 Ei
\nKr\u00e4utersalz
\nPfeffer
\n1 Cakeform von 25 cm L\u00e4nge<\/p>\n

Zubereitung<\/strong>
\nRotkohl von den \u00e4u\u00dferen Bl\u00e4ttern befreien. In einer gro\u00dfen Pfanne reichlich Wasser aufkochen, den ganzen Rotkohl hineingeben und 5 Minuten kochen. Herausnehmen und etwas abk\u00fchlen lassen.
\nApfelwein aufkochen. Die gesch\u00e4lten Kastanien hineingeben und ca. 15 Minuten k\u00f6cheln lassen. Dabei die Fl\u00fcssigkeit kontrollieren, evtl. wenig Wasser nachgie\u00dfen. Sobald die Kastanien zerfallen, mit einer Holzkelle etwas zerdr\u00fccken.
\nDie Bratbutter schmelzen, mit einem Teil davon die Cakeform auspinseln. Im Rest Zwiebel und Champignons durchd\u00fcnsten. Zu den Kastanien geben. Ei verquirlen. Zu den Kastanien geben, mit Kr\u00e4utersalz und Pfeffer w\u00fcrzen und gut mischen.
\nRotkohlbl\u00e4tter vorsichtig l\u00f6sen. Die groben Rippen flach schneiden. Den inneren Teil des Kohl f\u00fcr anderweitige Verwendung beiseite legen (z.B. f\u00fcr einen Salat). Mit den Bl\u00e4ttern Boden und W\u00e4nde der Cakeform gro\u00dfz\u00fcgig auslegen, so dass keine Zwischenr\u00e4ume entstehen. Die Kastanienmasse einf\u00fcllen und mit weiteren Kohlbl\u00e4tter bedecken. Ein Backpapier auf die Bl\u00e4tter legen, so dass sie nicht austrocknen.
\nDie Cakeform in einen Br\u00e4ter stellen und soviel hei\u00dfes Wasser dazugiessen, dass die Form etwa zur H\u00e4lfte im Wasser steht. In der Mitte in den 180\u00b0C hei\u00dfen Ofen schieben und ca. 50 Minuten garen.
\nDie Rotkrautpastete sorgf\u00e4ltig st\u00fcrzen und in Scheiben schneiden.
\nDazu: K\u00fcmmelkartoffeln aus dem Ofen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 1 Rotkohl; ca. 1 kg 300 g Champignons; gescheibelt 1 Zwiebel; fein gehackt 100 ml Apfelwein 400 g gesch\u00e4lte Kastanien 1 TL Bratbutter 1 Ei Kr\u00e4utersalz Pfeffer 1 Cakeform von 25 cm L\u00e4nge Zubereitung Rotkohl von den \u00e4u\u00dferen Bl\u00e4ttern befreien. In einer gro\u00dfen Pfanne reichlich Wasser aufkochen, den ganzen Rotkohl hineingeben und 5 Minuten … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[18],"tags":[691,690],"class_list":["post-5435","post","type-post","status-publish","format-standard","hentry","category-gemuse","tag-kastanien","tag-rotkohl","item-wrap"],"yoast_head":"\nRotkrautpastete 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Oktober 2013","format":false,"excerpt":"Zutaten Rotkohl-Fr\u00fcchte-Salat 250 g Rotkohl 1 Zwiebel, ca. 30 g Salz Pfeffer, weiss 1 Orange, 250 g 1 Apfel, 125 g 1 Banane, 180 g 1 Zitrone, Saft 1 Orange, Saft 50 g Sultaninen 70 g rosa Baby-Ingwer (Asia-Laden) 1 EL Honig, ca. 20 g 4 EL \u00d6l, ca. 40\u2026","rel":"","context":"In "Gefl\u00fcgel"","block_context":{"text":"Gefl\u00fcgel","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/geflugel\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":7924,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2021\/11\/04\/gans-mit-fuellung\/","url_meta":{"origin":5435,"position":2},"title":"Gans mit F\u00fcllung","author":"Steffen","date":"4. 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Oktober 2013","format":false,"excerpt":"Zutaten 4 Rehmedaillons a 50 g aus der Keule, oder aus dem R\u00fccken 1 Prise Wildgew\u00fcrz aus Lorbeer, Wacholder, Pfeffer, Koriander, Anis 2 Essl\u00f6ffel Butterschmalz Salz Pfeffer Salat 300 g Rotkohl 1 Prise Zucker 150 g Weisse Weintrauben, halbiert und entkernt (*) 20 g Walnusskerne, fein gehackt 1 EL Honig\u2026","rel":"","context":"In "Hauptgerichte"","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5428,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/10\/20\/lauwarmer-rotkohlsalat\/","url_meta":{"origin":5435,"position":5},"title":"Lauwarmer Rotkohlsalat","author":"Steffen","date":"20. Oktober 2013","format":false,"excerpt":"Zutaten 1 kleiner Kopf Rotkohl (500 g) 50 g brauner Kandiszucker 60 ml Rotweinessig 200 ml Fleischbr\u00fche abgeriebene Schale von 1-2 Orange (unbehandelt) 30 g Butter Salz, Pfeffer (M\u00fchle) 60 ml schwarzer Johannisbeersaft (100% Fruchtanteil) Zubereitung 1. Den Rotkohl putzen, die \u00e4usseren Bl\u00e4tter entfernen. Den Rotkohl vierteln, dabei den harten\u2026","rel":"","context":"In "Salat"","block_context":{"text":"Salat","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/salat\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5435","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=5435"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5435\/revisions"}],"predecessor-version":[{"id":5436,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5435\/revisions\/5436"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=5435"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=5435"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=5435"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}