This recipe has been a surprising favourite for many years, having been adapted from a recipe in BBC Vegetarian Good Food magazine circa 1999! It’s a rustic Italian inspired dish. More vegetables have been included, oil eliminated and wholewheat sourdough toast substituted. Interestingly it features cumin which I thought was very unusual for in Italian cuisine, however after researching I find it used to be more popular and was even called Roman Caraway! 🙂
Even my kids love this dish; it’s both simple in terms of ingredients and yet complex in flavour. You WILL go back for a second bowl!
Italian Cabbage & Beans
Prep time
Cook time
Total time
Author: Deb
Recipe type: Casserole / Soup
Cuisine: Italian
Serves: 4-6
Ingredients
- 1 large leek, sliced
- 1 large red onion, sliced
- 1 garlic clove, crushed
- 1 garlic clove, cut in half
- 1 teaspoon cumin seeds (or try fennel or caraway for interesting variations)
- 2 large potatoes, peeled and diced
- 1 litre vegetable stock
- 2 bay leaves
- 1 small savoy cabbage, roughy shredded / and / or kale, shredded
- 1 can cannellini beans, drained & rinsed
- wholewheat sourdough bread, toasted
- flatleaf parsley, finely chopped
Instructions
- In a large deep casserole pot, saute the leek, onion, cumin seeds & crushed garlic for 3 minutes until softened, stirring occasionally and adding a small splash of the stock to stop it sticking
- Add all of the stock, and bring to the boil.
- Add the bay leaves, cabbage beans potatoes and return to the boil.
- Turn down to a simmer and put on the lid.
- Simmer for 15 minutes or until the potatoes are tender.
- Turn off the heat and allow to sit for 10 minutes whilst you toast the bread and rub them with the cut garlic cloves.
- Serve the cabbage and beans scattered with the parsley alongside the garlic toast