Cabbage, Bean and Salami Stew

Cabbage, Bean and Salami Stew

These beauties are savoy cabbages, they’re frilly little things but all those wonderful veins and crevice’s are what make them my favourite cabbage. They work in so many dishes but I’m braising them here with some salami leftover from Christmas, would you believe as well as tomatoes, tomato puree and white beans for plant protein.

It all goes into one pot, first on the stove top and then into the oven, followed by a sprinkling of cheese halfway through.

And it’s honestly meals like this that make my heart sing for their simplicity and flavour.

Ingredients

• olive oil
• 2 savoy cabbages – cut into wedges
• 150g salami – roughly chopped
• 1 red onion – cut into wedges
• 5 tomatoes – cut into wedges
• salt and pepper
• fresh thyme
• a splash of white wine (optional)
• 2 teaspoons tomato puree (I used the amazing Mr Organic)
• 1 x 400g jar of white beans (again I used the wonderful Mr Organic)
• 1 litre vegetable stock
• 100g strong cheddar – finely grated

Pre-heat the oven to 200°C (180ºC fan/400°F/Gas 6)

Place a large shallow casserole pan (one that can be used on the stove top and in the oven) onto a medium heat and add some olive oil.  Throw in the salami and let it cook for roughly 4 minutes, then add the onion and cabbage wedges.  Place them flat side down and allow them to colour for about 5 minutes then turn them over and allow them to cook some more.

Add some salt, pepper and fresh time then stir in the tomato puree, add the white wine, tomatoes, beans and stock.  Shimmy it all together and let it bubble gently for 5 minutes.

Place the pan in the oven (without a lid) and let it cook for 15 minutes, then throw on some cheese and allow it to cook for 25 minutes more or until it’s beautifully dark and bubbly.

For more cabbage recipes,  check these out on Dom in the Kitchen.

Eat and of course, enjoy!