Sausage, mushroom & bean stew with savoy cabbage


Most ingredients received in our grocery packs:

1 tbsp of oil (vegetable, sunflower)

8-10 pork sausages

1 medium onion

1 clove of garlic

1 x tin of mixed beans, drained

1 x tin of chopped tomatoes

3 x portobello mushrooms, sliced

1 tsp mixed herbs

1 x veg stock cube

1 x small savoy cabbage, shredded

A knob of butter

(optional: crusty bread)

Cooking Method

1. Add half the oil to medium-sized frying pan on medium heat, add sausages, cook until golden brown, drain fat and place to the side (on plate)

2. Clean down frying pan, add the rest of the oil and heat at medium heat then add onion, garlic until soft

3. Add the mixed beans, tin of tomatoes, mushrooms and mixed herbs, cook for 10 minutes.

4. Now add the sausages and cook for another 10 minutes.

For cabbage:

1. Bring to the boil 1 litre of water, add stock cube and stir to dissolve 

2. Add cabbage, bring heat down to medium and simmer for 10 mins, then drain

3. Add a knob of butter to a frying pan on medium heat, once butter melted add the cabbage, fry for 5 minutes

4. Serve both (with optional crusty bread)

Serves 3-4

For storage of leftovers and reheating,

please look at the 

food safety website.


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43 Cornwall Street


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