Sausage and Cabbage Stew with Potatoes

• 1 tbspolive oil
• 4pork sausages, about 60 g each
• 1onion, chopped
• 2carrots, cut into thick coins
• 2garlic cloves, crushed
• 1 tspdried thyme
• 600gpotatoes, cut into 3cm chunks
• 800mlchicken stock
• 1 tbspwholegrain mustard
• 2bay leaves
• 400 gsavoy cabbage, core removed and leaves shredded
• 2 x 400gtins cannellini beans, drained and rinsed
• 1 tbspcider vinegar
• fine salt
• black pepper
• 1small crusty loaf, about 300 g

Method

1. 1Heat the olive oil in a large lidded pan over a medium-high heat. Brown the sausages for 6 minutes, turning, until deep brown on all sides. They will not be cooked through yet; that happens in the stew. Lift out onto a board.
2. 2Turn the heat to medium, add the onion and carrots with a pinch of salt and cook in the sausage fat for 6 minutes until soft and starting to colour. Stir in the garlic and thyme for 1 minute until fragrant.
3. 3Add the potatoes, stock, mustard and bay leaves. Cut the sausages into thick chunks and return them with any juices. Bring to a simmer, cover and cook for 12 minutes until the potatoes are almost tender when pierced.
4. 4Stir in the cabbage and beans, cover again and cook for 8 minutes until the cabbage is tender and the sausages are at 75°C for 30 seconds in the centre. Crush a few potatoes and beans against the side of the pan and stir them back in to thicken the broth.
5. 5Take out the bay leaves and stir in the vinegar. Taste; sausages and stock vary in salt, so add salt only now, with plenty of black pepper.
6. 6Ladle into bowls and serve with the bread for the broth.

Per serving

kcal

715

protein

32g

fibre

17.8g

carbs

103.2g

fat

21.6g