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Vegan cabbage cacciatore

Vegan cabbage cacciatore
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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.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method

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 cloves garlic sliced
  • 2 tbsp tomato purée
  • 150 ml red wine
  • 400g tin chopped tomatoes
  • 150 g button mushrooms
  • 1 sprig rosemary
  • 1 tsp dried oregano
  • 50 g black olives
  • 1 tbsp capers
  • Handful parsley or basil chopped

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.