Savoy cabbage with mushrooms, chestnuts and spring onion:
Cut the savoy cabbage in half, cut out the stalk, cut the leaves into 1 cm wide strips, pare down any thick stalk parts from the base of the leaves so that they have the same thickness all the way through. Wash the chopped leaves.
Heat some peanut, thistle or rapeseed oil in a wok. Halve a couple of garlic cloves and drop them in. Brush off and halve the mushrooms and fry them in the oil for a few minutes until almost cooked. Wash and chop the spring onions in 2 cm long pieces and add to the mushrooms, after about two minutes turn down the heat and add the (precooked) chestnuts. Once the mixture has warmed through remove onto a plate.
Add a little more oil to the wok and turn up the heat again, sear the savoy cabbage in the oil for a minutes to release those roast flavours. Add about 300ml of vegetable stock several dashes of soy sauce and a little worcester sauce or white wine or sherry, salt and pepper to taste. Put the lid on the wok - cook for about 10 mins, the savoy should be cooked but still al dente.
Fold the mushroom/chestnut mixture into the cabbage, more salt and pepper to taste. Heat through.
Variation: if you want to use normal onions, you'll have to chop them and put them in directly with the mushrooms.
Serve on a bed of mashed potato.
This dish is my answer to anyone who tells you that you can't get good gravy without meat.