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Veggie stew with buttered cabbage

Veggie stew with buttered cabbage

This hearty stew is delicious, filling and uses up your leftover veggies. What's not to like?
By Ken Harris, Glasgow City Council
Serves 4
Prep/Cook time: 1 hour +
a thick stew of mixed soft vegetables including courgette and onion topped with fresh thyme

Ingredients

1 broccoli head, chopped into small florets
Use up what you have in the fridge. Asparagus, peas and all bean varieties can be used instead.
1 small cauliflower, chopped into small florets
1/2 head celery, roughly chopped
1 onion, roughly chopped
1 bunch spring onions, whites only, chopped roughly
1 bulb garlic, cloves skinned and kept whole
500g carton passata
1 can butter beans
1 cup water
1 knob butter
1 vegetable stock cube
Salt and pepper

Perfect portions

Use our portion calculator for a quick and simple way to check how much food to serve with this meal.

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Recipe

  1. In a large pan, melt a knob of butter and add the onions, spring onion whites and garlic cloves. Soften over a low heat for 2-3 minutes.

  2. Add remaining vegetables and gently fry.

  3. Stir in the passata, water, butter beans, stock and seasoning.

  4. Put lid on pan and cook for 60 minutes, checking regularly to stir and add more water if necessary.

  5. Prepare the buttered cabbage. Add shredded cabbage to a nonstick pan with a few tablespoons of water. Cook until tender. Drain any remaining water and stir in a knob of butter, salt and pepper to taste.

Make the most of your leftovers
Store in
Airtight container
Time
Fridge for 2 days, freezer 3 months
Where to store
Fridge or freezer
Reheat
Oven or microwave until piping hot. Reheat only once.

Perfect portions

Use our portion calculator for a quick and simple way to check how much food to serve with this meal.

Use portion calculator

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Inside of the fridge with somone changing the fridge temperature dial

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