A simple, comforting one-pot stew made with fresh Irish leeks and cabbage. Hearty without being heavy, it’s a great way to use up seasonal veg from your Bockety Box, with easy swaps depending on what’s in your box, fridge, and cupboards.
Ingredients
- 1 leek
- 2 cloves garlic
- 12 sausages
- 1 tsp thyme (fresh or dried)
- 2 cups shredded cabbage leaves (or kale)
- 2 × 400g tins cannellini beans (or butter beans), drained and rinsed
- 600ml stock
- Zest of 1 lemon
- Juice of ½ lemon
- 100g sour cream or crème fraîche
- (or substitute 100ml cream)
- 30g grated Parmesan, plus extra to serve
- Olive oil
- Salt & black pepper
Method
-
Prep the leek
Slice the leek in half lengthways, then finely slice. Separate the dark green tops from the pale white part. Wash thoroughly and shake dry. -
Brown the sausages
Heat a large, heavy-based pot with a little olive oil. Add the sausages and cook until well browned. Remove from the pan and set aside. -
Cook the leeks
In the same pan, add the dark green leek tops and cook for 2–3 minutes until softened.
Add the white part of the leek and the garlic, then sauté for 7–8 minutes until soft and fragrant. -
Build the stew
Season with salt and pepper. Add the thyme and lemon zest.
Stir in the shredded cabbage and cook for 2–3 minutes until it begins to soften. -
Simmer
Pour in the stock, return the sausages to the pan, and add the cannellini beans. Simmer gently for 5–7 minutes. -
Finish
Stir in the sour cream (or crème fraîche or cream) and the grated Parmesan. Heat through gently.
Add the lemon juice, taste, and adjust seasoning if needed. Add a touch more stock if the stew becomes too too dry. -
Serve
Spoon into bowls and finish with extra Parmesan if you like.
Got Left overs? Try this!
If you have left overs Reheat and serve on toasted crusty bread and parmesan cheese