Charred cabbage with chestnuts and prawns – Gourmet Traveller

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 savoy cabbage (about 600gm), cut into wedges
• 1 cup each dry white wine and vegetable stock
• 80 gm butter, chopped
• 4 garlic cloves, thinly sliced
• 4 banana prawns, peeled, finely chopped
• 1 tsp caraway seeds
• 240 gm canned chestnuts, sliced (see note)
• ½ cup thickened cream, warmed
• 1 tbsp finely chopped chives, to serve