Wednesday, 26 October 2011

Carrot and Cabbage Stew

This is a warming recipe which is ideal for cold autumn nights.


  • 1 red onion, finely chopped
  • 2 tbsp sunflower oil
  • 2 cabbages, core removed and shredded
  • 2 tsp cornflour
  • 2 stock cubes
  • 1 tbsp marmite
  • 3.5 litre boiling water
  • 750g carrots, peeled and chopped into 1cm pieces
  • 1kg potatoes, peeled and chopped into 2cm pieces
  • 150g french beans, cut into 2cm lengths
  • 1 bunch of parsley, finely chopped


  1. Use a large pan (at least 6.5 litres) to fry the onion in the sunflower oil over a medium heat until it starts to soften.
  2. Add the cabbage and stir well. Add a couple of drops of water to keep it moist and place a lid on the pan.
  3. Cook the cabbage with the onion for five minutes and then stir it well.
  4. Leave the cabbage cooking for a further five minutes.
  5. In a cup mix up the cornflour with a bit of water to make a paste.
  6. Add the cornflour, stock cubes, marmite and boiling water to the pan and bring to a simmer. I normally turn the heat to high while trying to bring it to a simmer, but be careful it doesn't burn on the bottom if you do this.
  7. Reduce the heat so that the simmer is just kept.
  8. Add the carrots and potatoes and place the lid back on the pan. Simmer for 10 minutes.
  9. Add the french beans and parsley and simmer for a further 10 minutes.
  10. Check that the potatoes and cooked all the way through and then serve.
Serves 8.

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