Autumn cavolo nero stew with chipolatas

Image: Kim Lightbody | Hardie Grant
Recipe from my book Sea & Shore

ONE pot suppers at this time of year, a perfect way to feed your family. I love putting a casserole dish in the middle of the table, it immediately becomes a talking point and the anticipation of sharing and eating together. I always think of Roald Dahl’s Willy Wonka and the Chocolate Factory when I cook this dish. This is a more luxurious than the cabbage soup Charlie Bucket’s family lived off but a little goes a long way. Cabbages are underated and need to be celebrated so *HOORAY* for Cabbage Stew, I promise you will love it.

Serves 6

Ingredients

1 large white onion
2 cloves of garlic
1 savoy cabbage
1 tin of tomatoes
18 chipolatas sausages (cut in half)
500ml vegetable stock
100g leaf parsley roughly chopped
Sea salt
Black pepper

Method

In a large saucepan soften the onion and garlic. Add the sausages colour until golden brown. Add the tomatoes and vegetable stock, sea salt and black pepper. Add the shredded savoy cabbage and simmer slowly 2 hours. To serve spoon into bowls and finish with a spoonful of crème fraiche and sprinkle with parsley. The day after this tastes even better. I have been know grate cheese over the top and grill it, this is particularly satisfying on a very cold day.