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ingredients
Olive oil
4 tbsp
Onion
1, chopped
Garlic
2 cloves, chopped
Savoy cabbage
1 medium, shredded
Beef stock
1 1/5 l
Bay
2 leaves
Thyme
2 sprigs, chopped
Tomatoes
400 g, halved
Beans
400 g, butter, tinned
Preparation
How to make a Savoy Cabbage Stew with Beans and Tomatoes
Heat the oil in a large pan and cook the onion and garlic until soft.
Stir in the cabbage and saute briefly then add the stock, bay leaves and thyme.
Season with salt and pepper, cover and cook over a medium heat for about 10 minutes.
Rinse the beans in a sieve and drain.
Add the beans and tomatoes to the soup and simmer over a low heat for a further 10 minutes.
