

Sweet and tart dish is inspired by the cuisine of Alsace in eastern France
Slice the cabbage into long segments. Boil some water in a pot, blanch the cabbage in the boiling water and set it aside
Cut the shallots into sections, slice the ginger and garlic, and set aside. Prepare some starch in water and set it aside
Stir fry the shallots, ginger and garlic together in a hot wok, add the chestnuts and cook, then pour in chicken broth, add a little sugar to freshen, and allow to simmer on a low heat
Add the cabbage and allow to simmer, thicken or thin as necessary, add a little butter then allow to simmer for a while to draw out the flavours. Finally drizzle a little olive oil on the dish and serve