Savoy cabbage with chestnuts

Preparation info
  • Serves


    • Difficulty


Appears in
Winter Food

By Jill Norman

Published 2005

  • About

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.


  • 3 tablespoons sunflower oil
  • 1 savoy cabbage, weighing about 600 g, quarter


2 tablespoons of oil in a heavy pan and sauté the cabbage until it softens. Add the wine and 75ml of water, season with allspice, salt and pepper, cover the pan and simmer for 15 minutes, turning occasi