Cabbage, Chestnuts and Brown Butter

by Sarah Laing


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


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.

It's fun and challenging to cook with what's available and the produce is so much fresher than anywhere else. Our family loves Ooooby!

— Lila

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