Vegan cabbage cacciatore

Vegan cabbage cacciatore

Try this vegan cacciatore, a plant-based twist on the traditional Italian stew. Wedges of savoy cabbage absorb loads of rich, tomatoey flavour. It’s great served with crusty bread, or with rice or mashed potato if you want something more substantial.

Vegan cabbage cacciatore

Our vegan coconut curry is another hearty plant-based dish for chilly nights.

  • Serves icon Serves 4
  • Time icon Hands-on time 20 min. Simmering time 30 min

Try this vegan cacciatore, a plant-based twist on the traditional Italian stew. Wedges of savoy cabbage absorb loads of rich, tomatoey flavour. It’s great served with crusty bread, or with rice or mashed potato if you want something more substantial.

Our vegan coconut curry is another hearty plant-based dish for chilly nights.

Nutrition: per serving

Calories
236kcals
Fat
9.2g (0.8g saturated)
Protein
8.3g
Carbohydrates
17.2g (16g sugars)
Fibre
12g
Salt
0.6g

Ingredients

  • 1 medium savoy cabbage
  • Olive oil to fry
  • 1 onion, sliced
  • 1 celery stick, sliced
  • 1 red pepper, deseeded and chopped into 2cm pieces
  • 4 garlic cloves, sliced
  • 2 tbsp tomato purée
  • 150ml red wine
  • 400g tin chopped tomatoes
  • 150g button mushrooms
  • 1 sprig of rosemary
  • 1 tsp dried oregano
  • 50g black olives
  • 1 tbsp capers
  • Handful parsley or basil, chopped
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Method

  1. Remove any damaged outer leaves from the cabbage, wash to remove any dirt and slice into 4 wedges. Put a large lidded saucepan over a high heat and, once smoking, add a drizzle of vegetable oil and the cabbage wedges, cut-side down. Cook for a few minutes until nicely charred, then flip to char the other cut side for another few minutes. Remove and set aside.
  2. Add another drizzle of oil to the pan, turn down the heat to medium, then add the onions, celery, red pepper and garlic and cook for 6 minutes until soft. Stir in the tomato purée and cook for 2 minutes.
  3. Nestle the cabbage wedges back into the pan then pour in the wine. Simmer until reduced by half (about 4 minutes) then add 200g water, the tinned tomatoes, mushrooms, rosemary, oregano, olives and capers and season with salt and pepper. Cover and simmer for 20 minutes, until the sauce has thickened slightly and you can insert a knife into the thick stem of a cabbage wedge with little resistance. Serve scattered with chopped parsley or basil.

Nutrition

Calories
236kcals
Fat
9.2g (0.8g saturated)
Protein
8.3g
Carbohydrates
17.2g (16g sugars)
Fibre
12g
Salt
0.6g

delicious. tips

  1. As with most stews, the flavour of this dish develops when rested overnight and reheated, so you can make this a couple of days in advance if needed

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