Cabbage and White Bean Stew


Cabbage and White Bean Stew

Limahl Asmall

"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

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

  1. 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.
  2. 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.
  3. Pour in the boiling water and and the stock cube, and stir until dissolved.
  4. Bring to a boil, then reduce the temperature so the water is just bubbling and cook for 20 minutes.
  5. Taste test and season generously with salt and pepper. You can also add a sprinkle of herbs at this point if necessary.
  6. Allow the stew to rest for a couple minutes before serving.

Bay leaf, cooked bacon, pancetta or sausages.