Savoy cabbage with chestnuts from Winter Food by Jill Norman
An easily prepared dish that goes well with roast meat and poultry dishes. For a richer version, you could sauté the cabbage in duck fat if you have some.
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Cooking tools:
- Saute pan
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
Ingredients
- 3 tablespoons sunflower oil
- 1 savoy cabbage, weighing about 600 g, quartered, cored and leaves shredded
- 75 ml white wine
- ½ teaspoon ground allspice
- salt
- freshly ground black pepper
- 250 g cooked chestnuts, broken into pieces
- 1 tablespoon maple syrup (optional)
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