- 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
- 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.
- Add the cabbage and stir well. Add a couple of drops of water to keep it moist and place a lid on the pan.
- Cook the cabbage with the onion for five minutes and then stir it well.
- Leave the cabbage cooking for a further five minutes.
- In a cup mix up the cornflour with a bit of water to make a paste.
- 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.
- Reduce the heat so that the simmer is just kept.
- Add the carrots and potatoes and place the lid back on the pan. Simmer for 10 minutes.
- Add the french beans and parsley and simmer for a further 10 minutes.
- Check that the potatoes and cooked all the way through and then serve.