Cabbage and cannellini bean stew

Serves: 4


  • 1 large savoy cabbage
  • 1.5 litres Mediterranean vegetable stock
  • 4 tbsp virgin olive oil
  • 50g butter
  • 1 large onion, diced
  • 2 thick slices wholemeal loaf, cut into chunks
  • 1 tin cannellini beans
  • 300g mozzarella cheese, grated
  • 50g parmesan cheese, grated

For the topping:

  • 50g butter
  • 2 garlic cloves sliced

Serving suggestion:

  • 6 tomato halves
  • 4 sage leaves
  • Drizzle of olive oil
  • Crunch of sea salt


Wash and slice the savoy cabbage, remove the core.

Place the stock on the heat and bring to boiling point.

Add the cabbage and cook until tender, approximately 20 minutes.

Remove the cabbage from the stock when cooked and place in a heat resistant dish to cool.

Set the stock aside to use later.

Place the olive oil and butter into a frying pan on low heat.

Add the onions and bread. Fry until lightly browned, set aside.

Wash the cannellini beans.

In a large ovenproof dish place 1 layer of cabbage on the bottom.

Top with half of the bread, onion and cannellini beans.

Sprinkle with mozzarella and parmesan cheese.

Ladle half of the stock into the dish.

Repeat the layers, starting with the cabbage.

Add the remaining stock.

To make the topping

In a small pan melt the butter and sliced garlic gently and drizzle over the casserole.

Place into the oven and cook for 30 minutes, 180◦C fan/ gas mark 4.

Serving suggestion

Drizzle olive oil onto tomato halves, sprinkle with fresh sage and a crunch of sea salt. Place under the grill for 10 minutes and serve.