Savoy cabbage, nutmeg and chestnut saute

by sophie on December 1, 2010 · 6 comments

Post image for Savoy cabbage, nutmeg and chestnut saute

This wintery saute has been on regular rotation this autumn, in fact pretty much every week there’s been a good savoy cabbage available.  It’s ready in less than 15 minutes (including prep) and uses only one pan, a chopping board and knife. There’s plenty of plant based matter here and carbohydrate from the chestnuts and protein from the chickpeas.  And you don’t even need a pan of boiling water.

I’ve said before that you can make a stir-fry right from your store cupboard – pretty much all of the ingredients here in this saute are pantry friendly with the exception of the cabbage.  The end result isn’t at all fancy but it’s healthy and tasty and strikes the right balance of autumnal sweetness and spice without being overfilling.

Savoy cabbage, sweet chestnuts and the subtle lemony warmth of nutmeg are decidedly comfort food territory. The chickpeas (garbanzo) might not be the obvious pairing with chestnuts and cabbage but add substance, nutrients and texture to your meal without competing overpowering the other
flavours. We like this saute topped with a poached or fried egg to turn it into a more substantial meal.  I have mine with a drizzle of truffle oil and hubby likes his with a splash of soy sauce.  A dusting of grated parmesan might also work well.


cabbage & chestnut saute
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How to make a quick stir-fry from your store cupboard

Recipe for Savoy cabbage, nutmeg and chestnut saute

1 tablespoon olive oil
Half a large savoy cabbage, finely sliced
150g cooked chestnuts, finely chopped (I use vacuum packed chestnuts)
150g canned chickpeas, drained
Freshly grated nutmeg
Sea salt and pepper
Optional: a splash of soy sauce or drizzle of truffle oil

Heat the olive oil in a deep sided frying pan on a medium heat.

Add the chestnuts and chickpeas and cook for five minutes.

Add the cabbage and continue to cook until the cabbage has softened slightly (take care not to brown it).

Season well with a really good grating of nutmeg, sea salt and plenty of pepper and the soy and truffle oil if using.  

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