This cabbage stew is based on a peasant dish from south-west France, called garbure, which is served with everything from duck to fish, it is also exceptionally good on its own or as a side dish.
Serves 4: Prep 20 mins: Cook 30 mins
One Small Knob Butter
5 Rashes Smoked Streaky Bacon, chopped
1 Onion, finely chopped
1 Small Fennel, roughly chopped
2 Carrots, diced
1 Small Bunch Thyme
1 Savoy Cabbage, shredded
4tbsp White Wine
300ml Chicken Stock
410g Tin Cannellini Beans
1/ Heat the butter in a large sauté pan until starting to sizzle, add the bacon, then fry for a few mins. Add the onion, fennel and carrots, then gently cook for 8-10 mins until softening, but not brown. Stir in the thyme and cabbage, then cook for a few mins until the cabbage starts to wilt. Pour in the wine, simmer until evaporated, then add the stock and beans. Season, cover the pan, then simmer gently for 10 mins until the cabbage is soft but still vibrant.