Chestnut, mushroom and savoy cabbage stew

  • Serves 4-6
  • Easy

This hearty vegetarian stew is the perfect warming meal for the winter months, just add crusty bread. Here's the easy recipe

Chestnut, mushroom and savoy cabbage stew

This hearty vegetarian stew is pretty speedy to make, but if you want to get ahead of time, cook it up to the point before you add the cabbage, then cool and chill until you are ready to eat – it will keep for up to three days in the fridge.

When you want to dish it up, heat it through, then add the cabbage and continue with the recipe. Although it needs nothing to accompany it, I love to serve this with some crusty fresh bread to soak up the sauce.

Here’s the recipe for a warming chestnut, mushroom and savoy cabbage stew.

Sweetcorn and bacon chowder in a bowl


  • Butter 50g
  • Olive oil 1 tsp
  • Banana shallots 200g, peeled and cut in half through the root
  • Chestnut mushrooms 500g, quartered
  • Garlic 1 clove, crushed
  • Bay leaves 2
  • Rosemary 2 sprigs
  • Vegetable stock 750g
  • Dry sherry 150ml, (Or white wine, or extra stock)
  • Cooked chestnuts 300g, halved
  • Savoy cabbage 400g, finely sliced
  • Butter 1 tbsp, softened
  • Plain flour 1 heaped tbsp
  • Dijon mustard 1 tbsp
  • Flatleaf parsley 1 handful, chopped
  • Salt and freshly ground black pepper


  • Step 1

    Heat the butter and olive oil in a large saucepan and fry the shallots over a medium-high heat for 10 minutes until lightly browned, stirring occasionally so they colour evenly.

  • Step 2

    Reduce the heat a little and add the mushrooms, garlic, bay leaves and rosemary, and season with salt and pepper.

  • Step 3

    Stir-fry for a further four or five minutes until the mushrooms are soft.

  • Step 4

    Pour in the stock and sherry, if using, and stir through the chestnuts.

  • Step 5

    Bring to a gentle simmer and cook, uncovered, for 25-30 minutes until the shallots are soft and the sauce reduced a little. Add the cabbage, pushing it under the liquid, and cover with a lid or snug fitting piece of foil.

  • Step 6

    Cook for a further five minutes until the cabbage is just cooked but still with a little bite.

  • Step 7

    Meanwhile, mix the flour, softened butter and mustard to a paste in a small glass. Once the cabbage is cooked, stir this paste through until it dissolves, then simmer for a few minutes until the sauce has thickened. Stir through the parsley, and taste to check the seasoning.

Recipe by Genevieve Taylor