Prosciutto, cabbage & bean stew
A simple one-pan dish packed with veg and topped with crispy prosciutto. It’s lovely served with crusty bread, or try stirring in your choice of small pasta shapes as it cooks.
- CourseMain meal
- Prepare10 mins
- Cook25 mins
- Total time35 mins
- 1½ tbsp olive oil
- 70g Principe Italian Prosciutto Crudo
- 1 onion, finely chopped
- 1 stalk celery, finely chopped
- 1 clove/s garlic, finely chopped
- ½ Essential Savoy Cabbage, shredded
- 4 sprig/s thyme (optional)
- 400g can Essential Cannellini Beans, drained and rinsed
- 100ml white wine (optional)
- 200ml Cooks' Ingredients chicken stock
- 2 tbsp Essential single cream
Heat 1 tbsp oil over a medium-high heat in a large sauté pan or shallow casserole. Add 4 slices of prosciutto and cook for 1-2 minutes on each side until crisp; set aside. Add the remaining ½ tbsp oil to the pan and fry the onion, celery and garlic for 8-10 minutes, stirring regularly, until softened.
Chop the remaining prosciutto, add to the pan and fry for 1 minute. Add the cabbage and thyme (if using) and cook, stirring, for another 3-4 minutes. Stir in the beans, then add the wine, if using. Simmer briskly until almost all the liquid has evaporated.
Add the chicken stock and simmer for 2-3 minutes more, then stir in the single cream and take off the heat. Season (remember the ham is salty) and serve topped with the crispy prosciutto. Remove any thyme sprigs before eating.
With its distinctive crinkly green leaves, Savoy cabbage is particularly effective at soaking up the flavour in stews and stir fries. You can also shred it finely, then cook with lardons for a simple side dish, or stir it into mashed potato with salad onions to make colcannon.
Typical values per serving when made using specific products in recipe