Summer Dill Butterbean and Cabbage Stew

A lovely quick and easy cabbage stew with frizzled onions and I love the addition of lots of dill.

If the stew sounds like it might fall under the ‘beige’ food catergory, it does, but the addition of lemon, dill and those onions really elevate the dish into something light and nourishing.

I used a combination of savoy, which gives the stew a bit more colour and white cabbage.

I served this with a quick preserved lemon gremolata (chop together parsley, preserved lemon rind, garlic, olive oil and salt) and I think a dollop of creme fraiche would be lovely too.

Vegan: just replace butter with olive oil or use a great vegan alternative, like Ammas Creamery.

Thanks to Alison Roman for the recipe.

Serve with a quick yogurt flatbread on the side. Quinoa, couscous or bulgar wheat would also work well.

• 3 tablespoons butter
• 3 tablespoons olive oil
• 2 large onions, thinly sliced
• 3 garlic cloves, minced
• 2 x 400g tins butter beans, drained
• 600ml vegetable stock
• 1,4 cabbage, roughly chopped
• 1 tablespoon apple cider vinegar (or to taste)
• 1 cup dill, finely chopped

1. Heat the butter and oil until foamy on a medium-high heat, add the onions and cook, covered until frazzled, about 8-10 minutes, stirring often. Frazzled onions are somewhere between light brown and starting to caramelise around the edges. For a visual see my Instagram post. Reserve 1/2 cup for the topping.
2. Add the garlic to the onions and cook until fragrant, 3 minutes.
3. Add the beans and season with 1 teaspoon salt and pepper, crush the beans lightly with a fork to release their creaminess and thicken the stew.
4. Add the veg stock and let it simmer for 20 minutes.
5. Add the cabbage, vinegar and half the dill and let it gently simmer for 10 minutes or until the cabbage is soft. Taste and adjust the seasoning (maybe a dash more vinegar?).  Remove from the heat and stir in the dill.
6. To serve, add the stew to warmed bowls and add divide the reserved onions to the bowls, enjoy!