Water buffalo ragout with red cabbage and chestnut dumplings

Ragout vom Wasserbüffel mit Rotkohl und Maronenknödel Ein von vorne bis hinten selbstgemachtes Gericht auf Profi-Niveau: Das besondere Ragout vom Wasserbüffel wir mit Klassikern kombiniert und damit zum absoluten Festmahl. Zutaten für 4 Personen: Rotkohl

A professional-level homemade dish from start to finish: the special water buffalo ragout is combined with classics to make it an absolute feast.

Ingredients for 4 persons:

Red cabbage

  • 800g red cabbage
  • 1 piece of onion, white
  • 1 piece apple
  • 200ml red wine
  • apple cider vinegar, as needed
  • 600ml apple juice
  • 2 tbsp lard
  • Spices: salt, pepper, sugar, bay leaf, cinnamon, clove, allspice

The day before: Cut red cabbage into fine strips and marinate with salt, sugar and apple cider vinegar.

Heat the lard in a pot and cook the onions and apple until translucent. Add the red cabbage and after about 5 minutes deglaze with red wine and apple juice. Fill a spiced egg with cinnamon, bay leaf, cloves and allspice, add to the red cabbage and cook over medium heat for about 1-2 hours. Finally season with salt, pepper, sugar and vinegar.


  • 1kg water buffalo ragout
  • 600g onions, white
  • 200ml red wine
  • approx. 800-1000 ml beef broth
  • 1 tbsp tomato paste
  • 1 carrot
  • food starch
  • to taste: salt, black pepper, chili

Heat a large casserole dish and brown the meat in about 2-3 rounds and set aside. Peel the onions, cut them into fine strips and add them to the same pot with the diced carrot and fry. After about 10 minutes, add the tomato paste and continue roasting. When everything is nicely roasted after about 4 minutes, deglaze with the beef broth and red wine and put the meat back in the pot. Now to taste: add bay leaf, juniper and allspice and cook covered over low heat for about 1-1.5 hours. Finally, season with salt and pepper and thicken with a little cornstarch if necessary.

Chestnut dumplings

  • 100g chestnuts, cooked, finely chopped
  • 300g white bread, diced, slightly dried
  • 1-2 eggs
  • 1 onion, white
  • about 50-100ml milk
  • 1 tbsp butter

Briefly sauté the onions and chestnuts in a pot with the butter. Then mix with the remaining ingredients and season to taste. Place on a large piece of cling film and form a roll. Then wrap in aluminum foil and cook in a large pot just below the boiling point for about 30 minutes. Allow to cool, cut into slices and fry in a pan with butter.

Many thanks to event chef Eric Reeh for this great recipe! Here's his website: www.ericreeh.de

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