It looks delicious and down-to-earth. That makes me like it even more.
You are using savoy cabbage here, but (unlike the red cabbage) I would remove the chestnuts and add a potato, a leek, and some celery instead. Add lots of thyme and marjoram.
Christmas, red cabbage and chestnuts go particularly well together, with typical aromas of cloves, laurel, juniper, and a hint of anise.
This is a great presentation and a good idea for the kitchen.