1 medium onion or shallot
250gms cooked chestnuts
1 medium cabbage (white, green or savoy)
1 teaspoon sunflower or olive oil
1 Finely chop onion or shallot. Chop chestnuts. Slice cabbage into strands.
2 Using medium heat, warm the oil in a wok or frying pan
3 Add onion; soften for 3 minutes without colouring.
4 Add chestnuts and cook for another 3-5 minutes stirring occasionally so that everything is nicely mingled.
5 Add cabbage and cook for a further 5 minutes or until cabbage is wilted. Serve.
– add some chopped bacon or pancetta at the start to make the dish more substantial.
– add a small amount of chicken stock towards the end of cooking to flavour and soften.