Cabbage Medley with Chestnuts 
    4 servings
Amount Measure Ingredient
1  Tablespoon Olive Oil
1  cup  Tucson Cabbage, chiffonade
1  cup Savoy Cabbage, chiffonade
1  cup  Baby Bok Choy Chestnuts
1/4 cup Chicken stock
1/4 cup Chestnuts
1  teaspoon each Salt and white pepper
 


Slice the chestnuts. In a sauté pan, heat oil, add the cabbage mixture sauté slightly. Add the chicken stock and bring to a boil, remove.  Season with salt and pepper