Savoy Cabbage with Chestnuts: Easy and Nutritious Recipe

You can’t miss this dish; it’s a real delight to find little pieces of chestnut among the cabbage, as it gives it a wonderful flavor and a fantastic texture. Although the cooking time is somewhat long, the cabbage keeps a slight crunch, which shows it has not been overcooked, thus preserving its qualities better. To season this recipe, we will use Bonsalt 0% to enhance the flavors in a balanced way.

Technical Sheet

• Estimated time: 25 minutes (plus the pre-cooking time for the chestnuts)

• Difficulty: ⭐

• Servings: 4 people

Ingredients

• 1 red cabbage (approx. 750g)

• 350g fresh chestnuts

• 5 tablespoons extra virgin olive oil

• Bonsalt 0%

• Black pepper

Step-by-Step Professional Preparation

1. Chestnut preparation: Start by making a small cut in the shell so they don’t burst and are easier to peel. Bring them to a boil in a pot of water for 3-5 minutes.

2. Peeling: Drain the chestnuts and transfer them to a bowl of cold water. Peel them, removing both the hard shell and the thin inner skin (it doesn’t matter if some break). Set aside.

3. Red cabbage preparation: Remove the outer leaves of the cabbage, wash it, and chop it into small pieces or thin strips.

4. Cooking: In a large frying pan or pot, heat the oil and add the chopped cabbage. Pour in a glass of water, add a pinch of Bonsalt 0% and pepper to taste. Cover the pan so it cooks in its own steam.

5. Finishing: Stir every 5 minutes. After 15 minutes of cooking, add the reserved chestnuts. Cover again and let cook for another 10-15 minutes until the cabbage is to your liking but still has some firmness.

Nutritional Analysis and Total Macros

Understanding what we eat is vital. Here is the breakdown of macronutrients per serving and the technical sheet for our products.

This dish is ideal as a vegetable serving for a light dinner or as a side dish for a main meal at lunch. Give it a try with friends and enjoy this seasonal product!