Cabbage & Butter Bean Stew



1 onion

2 cloves garlic

400g cabbage

1 tsp smoked paprika

1 tsp ground coriander

1 tsp ground cumin

600ml veg stock

1 tinned chopped tomatoes

1 tin butter beans, drained and rinsed



Olive oil

1 tsp coriander flakes


Chop the onion and garlic. Roughly chop the cabbage. Heat a pan on a moderate heat, add a drizzle of olive oil. Sautee the onion and garlic and add the coriander, cumin and smoked paprika. Continue to cook for a minute before adding the vegetable stock, cabbage and chopped tomatoes

Bring to the boil and then reduce to a simmer. Simmer until the cabbage is tender and then add the butter beans. Season with salt and pepper to taste and add the coriander flakes


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