Ingredients

    •    Leeks

    •    Cabbage

    •    Butter beans

    •    Extra virgin olive oil

    •    Fresh thyme

    •    Garlic

    •    Parmesan rind

    •    Vegetable stock

    •    Water

    •    Lemon zest

    •    Capers

    •    Fresh parsley

    •    Double cream

    •    Black pepper

    •    Grated Parmesan (to finish)

Method

Cook this one low and slow(ish), it comes together quickly, which is always a bonus.
Sauté the leeks in a little extra virgin olive oil until tender.
Add thyme, sliced garlic, and the Parmesan rind, and cook for a few minutes until fragrant.
Add the chopped cabbage and butter beans, then pour in some water and stock, you want some liquid in there, but not so much that it becomes a soup. Cook.
Add lemon zest, chopped capers, and fresh parsley. Cook again, letting everything come together.
Once the stew is creamy and everything’s tender, stir through a splash of double cream and a good crack of pepper.

To serve, finish with extra lemon zest, grated Parmesan, and a final twist of black pepper.

Delicious with mash (try Week 20’s Gut-Friendly Potato & Celeriac Mash) or a slice of crusty sourdough.