A twist on the classic cabbage.


  • 1 head of savoy cabbage or other irish cabbage
  • 240 g vacuum packed cooked chestnuts, chopped
  • 75 g butter
  • a drizzle of water
  • salt and pepper


  • Take the outside leaves off the cabbage. Cut into four pieces and then chop into strips. Melt the butter in a wide saucepan, add the cabbage. Cook on a low to medium heat for 15 minutes or until soft. Do not use a lid or you will loose the colour. You may need to add a drizzle or two of water to create a little steam.
  • Cut the chestnuts in half, and toss in the cabbage for a few minutes to warm through. Add more butter if the cabbage is a little dry. Season with salt and pepper and devour!