1 cup chestnuts, soaked 6-8 hours in 3 cups water
sea salt½ cup grated granny smith apple
1 T. barley miso
4 thinly sliced pieces of lemon
Pressure cook the chestnuts with the soaking water and a pinch of sea salt for 30 minutes. Place the chestnuts and the remaining water in the bottom of a pot and layer in the cabbage and then the grated green apple. Simmer until almost tender about 10-15 minutes. Puree the miso with some broth and add gently to the cabbage. Simmer another 3 minutes and serve with the lemon slices.
