There is a lovely harmony between these two nuts and the humble cabbage. If you find cabbage boring, or if the horrible memory of school dinners still lingers in your body, this is the remedy. Goethe favoured another brassica, brussels sprouts, with his chestnuts and these could be used here too.
Preparation time: 15 mins
Cooking time: 10 mins
Serves: 4
Ingredients
2 cloves garlic
Juice of 1 1/2 lemons
1/4 teaspoon dried ginger
2 cups pureed chestnuts
3/4 cup olive oil
Salt and pepper
1 savoy cabbage
1 onion
1 teaspoon caraway seeds
1 cup walnuts, toasted
Method
To make the sauce, blend the garlic with the lemon juice and ginger, then add the chestnut purée. Beat in the olive oil gradually. Warm it through gently but do not boil. The final mixture should have the texture of mayonnaise.
Meanwhile shred the cabbage and slice the onion into thin rings. Place in a steamer sprinkling in the caraway seeds as you go. Steam for 5-8 minutes. Serve the cabbage, pour the sauce over the top and sprinkle with lightly toasted walnuts.
Chestnuts and walnuts both support the Yang and help counteract Dampness. They are supported in this by the garlic whilst the lemon acts on the Liver and makes this dish more digestible. The cabbage helps strengthen the Blood and is especially beneficial for the Stomach and Intestines. The overall effect of this dish is to warm the body, clear Dampness, support the Kidney Yang and nourish the Intestines.