Sautéed Garlicky Chestnuts & Savoy Cabbage

Serves: 4
Cooks in: 20 minutes
Difficulty: 3/10
Can be gluten free


1 tbs Vegan Butter/Olive Oil

1 Clove Garlic, sliced fine

300g Savoy cabbage, shredded fine

300g Red Cabbage, shredded fine

1 Red Onion, sliced fine

1 Pouch Merchant Gourmet Whole Chestnuts

Handful Curly Parsley, finely chopped

6 Leaves Sage

Pinch Sea Salt & Pepper

Pinch Dried Chilli Flakes

Juice of 1/2 a Lemon

Chestnut Puree Dressing

1 Pouch Merchant Gourmet Chestnut Puree

2 tbs Tahini

1 tbs Balsamic Vinegar

Juice Half a Lemon

Pinch Sea Salt & Pepper

2 tbs Curly Parsley, finely chopped

To serve

4-6 Slices of Sourdough Bread, grilled


Pre heat a large non stick pan over a medium and add the vegan butter or olive oil.

When the pan is hot add the garlic, savoy, red cabbage, onion & chestnuts. Sauté the mixture for 4-5 minutes.

Stir in the parsley, sage, seasoning, chilli & lemon. Continue to sauté the mixture for 2-3 more minutes.

Meanwhile whisk together the dressing ingredients with a splash of water to make it more of a sauce like consistency.

Stir 3-4 tablespoons of the dressing through the cabbage mixture.

Top the grilled bread with lots of sautéed chestnuts & cabbage mixture, then drizzle over some of the dressing.