Hunter's cabbage and mushroom stew

Method

1. Shred the cabbage and discard the core. Slice the mushrooms. Peel the potatoes and carrot and cut them into 2 cm chunks. Chop the onion finely and crush the garlic. Drain and rinse the cannellini beans. Stir the stock cube into 400 ml of boiling water until dissolved.
2. Get the olive oil hot in a large, heavy pan over a high heat and fry the mushrooms for 5 minutes, until golden. Lift them onto a plate.
3. Turn the heat down to medium. Cook the onion and carrot with a pinch of salt for 7 minutes, then stir in the garlic, smoked paprika, thyme and tomato purée for 1 minute.
4. Add the cabbage, potatoes, beans and stock, and put the mushrooms back in the pan.
5. Bring to a simmer, cover, and cook for 25 minutes, stirring now and then, until the cabbage is silky and the potatoes are soft.
6. Mash a few potatoes against the side of the pan to thicken the stew, and add salt and pepper to taste.
7. Serve in deep bowls.

Tip Smoked paprika is the main flavour here, so check it is not old and dull. Add a little extra at the end if the stew tastes flat.

Photo made with AI.

From Nosha · nosha.app