350 g chestnuts, blanched and peeled (but I used preserved all natural chestnuts, because peeling them is not the funnest thing in the world)
2 garlic cloves
2 rosemary sprigs
4 small shallots, peeled and cut in halves
4 green cabbage leaves, cut in stripes
1 cup of white wine
½ cup of vegetable broth
Sauté the garlic and the shallots in 4-5 tablespoons of oil. Add the chestnuts (only if they’re not precooked, otherwise wait until the end, to keep them from getting mushy). Cook for about 5 minutes, then add the mushrooms and the rosemary and cook for a few more minutes.
Add the white wine and let simmer on high heat until almost dry.
Season to taste with salt and pepper.
Add the cabbage and pour the broth.
If you’re using precooked chestnuts, add them NOW!
Let simmer for another 10 minutes.
Ecco fatto! Perfect as a side for meat – happy meat, of course.