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.

Variations:

– 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.