Chestnuts and cabbages are both traditionally eaten in the winter months when they are at their best. Consequently this is a delicious supper dish for a cold winters evening. The tomato sauce gives a pleasant tanginess to this recipe. I prefer to use a savoy cabbage for this recipe, as the leaves are more flexible than a white or red cabbage, and the shape of the leaves works better than that of a sweetheart or pointy cabbage. The quantities shown in this recipe serve 2 when served with rice.

Ingredients

• 16 - 20 Chestnuts
• 8 large Cabbage leaves
• 6 rashers Bacon, chopped
• Freshly ground black pepper
• 100ml Chicken or Vegetable stock
• 1/2 Onion, finely chopped
• 400g tin Chopped tomatoes
• 1 tbsp Fresh basil, chopped
• 1 tsp Sugar

Method

1. Cut the tips off the chestnuts (if fresh) and boil for 15 minutes.
2. Rinse the chestnuts in cold water and peel the skins away from the nuts.
3. Dry fry the bacon pieces in a small frying pan for 5 minutes.
4. Add the chestnuts and pepper to the bacon and fry for a further 2 minutes, so that the chestnuts absorb any flavour from the bacon.
5. Blanch the cabbage leaves in boiling water for 5 minutes (or steam for 5 minutes).
6. Divide the chestnut mixture evenly between the cabbage leaves, and roll each into a parcel.
7. Arrange the parcels on to the base of an oven proof dish and pour in enough stock to give 1/2 cm coverage over the base of the dish, adding a little extra water if necessary.
8. Cover the dish and place into an oven at 180°C and bake for 25 minutes.
9. Meanwhile prepare the tomato sauce.
10. Lightly fry the onion for 5 minutes, or until the onion has softened.
11. Add the tomatoes and leave to simmer for 15 minutes so that the sauce thickens, stirring occasionally.
12. Add the sugar and basil and stir well.
13. Serve the parcels on a bed of rice, covered with the sauce.