Ingredients
2 tbsp olive oil
1 tbsp butter
1 onion
1/2 tsp caraway seeds
1/2 cabbage, chopped
cooked, peeled chestnuts
2 tbsp cider vinegar
1/4 cup stock
Salt and pepper
Cabbage, Chestnuts and Brown Butter
by Sarah LaingDirections
Heat the butter and olive oil, sauté the onion until soft. Add the carraway seeds, then the cabbage and chestnuts. Add the vinegar and stock then simmer until all is tender. Season.
"Fantastic fresh veg, which taste amazing and store better than those from the shop."
— Tolhurst Organic Customer
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