Ingredients:
- 900g savoy cabbage
- 2 large carrots
- 1 medium onion
- 4 garlic cloves
- juice of 1 lemon
From the cupboard:
- 2 x 400g can haricot beans
- 400g can chopped tomatoes
- 2 tsp ground cumin
- 1 tsp caraway seeds
- 1 tsp fennel seeds
- 1 tsp black mustard seeds
- 2 tsp dried oregano
- 2 tsp smoked paprika
- 500ml vegetable stock [US 2 cups]
- olive oil
- salt & pepper
Method:
- Heat some olive oil in a large saucepan.
- Add finely chopped onion and crushed garlic. Fry for one minute. Add caraway seeds, fennel seeds, mustard seeds, smoked paprika, ground cumin, oregano along with the carrots cut in 1/2 cm thick slices [0.2 inch].
- Fry all together while you prepare the cabbage.
- Roughly chop cabbage in 2 cm slices [0.6 inch]. Discard the hard core.
- Place cabbage in the saucepan, followed by the chopped tomatoes and the stock. Cover and cook for around 10 minutes under medium heat.
- Stir well so the cabbage cooks evenly. Remove the lid.
- Rinse and drain the haricot beans. Add to the saucepan, mix well and cook uncovered for another 10 minutes or so until the vegetables are cooked.
- Season with lemon juice, salt and pepper.
- Serve with mashed potatoes (for extra flavour, I like to add plenty of garlic and some chopped parsley to my mash).
Recipe design and image: Annabelle Randles/The Flexitarian