Cabbage and White Bean Stew
"Like a hug in a bowl, this warming stew is a health bringing pick-me-up. It can be made with whatever veg is in the fridge but goes particularly well with the below combination. Throw in a bay leaf at the beginning and some bacon towards the end to take it one step further."
Cook Time: 45 mins | Servings: 2 | Difficulty: easy
INGREDIENTS
SWAP SHOP
1/2 small white cabbage
1/2 celeriac
1 onion
-
3 cloves garlic
-
2 carrots
1 courgette
3 small potatoes
1 sweet potato
1 tsp mixed herbs
1 tsp thyme or rosemary
1 tbsp olive oil
1 tsbp vegetable oil
1 chicken stock cube in 600ml water
1 vegetable stock cube in 600ml water
1 can white kidney beans
1 can canellini or butterbeans
METHOD
- Boil a large kettle of water. Finely dice the onion and mince the garlic. Add a tbsp. oil to a large pot over a medium heat. Fry the onion and garlic for 3-4 minutes and then add the chopped cabbage. Lower the temperature slightly and cook the ingredients for 10 minutes. Stir occasionally to stop from sticking to the pan.
- Add the roughly cubed potato, carrots and mixed herbs. (Add the tomato, bay leaf and bacon at this point if using and continue to cook for a couple minutes.
- Pour in the boiling water and and the stock cube, and stir until dissolved.
- Bring to a boil, then reduce the temperature so the water is just bubbling and cook for 20 minutes.
- Taste test and season generously with salt and pepper. You can also add a sprinkle of herbs at this point if necessary.
- Allow the stew to rest for a couple minutes before serving.
ADDITIONS
Bay leaf, cooked bacon, pancetta or sausages.
NOTES
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healthy & nutritious
Lunch, Dinner
