(Serves 6)
Courtesy of Beverley Sutherland Smith, Food Writer, The Age.

45g butter
1 small onion, diced
1 small Granny Smith apple, peeled, cored and diced
salt to taste
1/4 cabbage, shredded or
12 small Brussels sprouts
one tspn sugar
12 chestnuts, peeled

1. Prepare chestnuts and leave aside.
   
2. Melt butter, add onion and apple and cook gently, stirring occasionally until they have softened.
   
3. If using sprouts, cook them separately then add a little salt, sugar and butter, then combine with onion and apple and gently mix with chestnuts.
   
4. If using cabbage, combine with onion and apple, then add a little salt and sugar. Put the lid on and leave cabbage to soften for about 8 mins.
   
5. Add the chestnuts and gently mix through, leave them in the pan and serve, distributing the chestnuts evenly.

This dish adds a deliciously rich flavour to pork, chicken or any game.