Recipe: Chestnut, mushroom & savoy cabbage stew

This hearty vegetarian stew is pretty speedy to make, but if you want to get ahead of time, cook it up to the point before you add the cabbage, then cool and chill until you are ready to eat – it will keep for up to three days in the fridge.

18th November 2016
cabbage stew

Serves 4-6

  •     50g butter
  •     1 tbsp olive oil
  •     200g banana shallots, peeled and cut in half through the root
  •     500g chestnut mushrooms, quartered 
  •     1 clove garlic, crushed
  •     2 bay leaves
  •     2 sprigs rosemary
  •     750ml vegetable stock
  •     150ml dry sherry (or white wine, or extra stock)
  •     300g cooked chestnuts, halved
  •     400g savoy cabbage, finely sliced
  •     1 heaped tbsp plain flour
  •     1 tbsp softened butter
  •     1 tbsp dijon mustard
  •     a handful of flatleaf parsley, chopped
  •     salt and freshly ground black pepper

Method

Heat the butter and olive oil in a large saucepan and fry the shallots over a medium-high heat for
10 minutes until lightly browned, stirring occasionally so they colour evenly. Reduce the heat a little and
add the mushrooms, garlic, bay leaves and rosemary, and season with salt and pepper. Stir-fry for a further four or five minutes until the mushrooms are soft.

Pour in the stock and sherry, if using, and stir through the chestnuts. Bring to a gentle simmer and cook, uncovered, for 25-30 minutes until the shallots are soft and the sauce reduced a little. Add the cabbage, pushing it under the liquid, and cover with a lid or snug fitting piece of foil. Cook for a further five minutes until the cabbage is just cooked but still with a little bite. 

cabbage pot

Meanwhile, mix the flour, softened butter and mustard to a paste in a small glass. Once the cabbage is cooked, stir this paste through until it dissolves, then simmer for a few minutes until the sauce has thickened. Stir through the parsley, and taste to check the seasoning. 

 

Photo: Getty 

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