Smoky Butter Bean & Cabbage One-Pot with Crispy Sage
A cosy, smoky one-pot of tender butter beans and shredded cabbage finished with crispy sage for big comfort-bowl energy.
- 400 g butter beans, tinned (drained)
- 300 g cabbage (green), shredded
- 120 g onion
- 120 g carrots
- 3 pc garlic
- 2 tsp smoked paprika
- 1 tsp dried thyme
- 500 ml vegetable stock
- 200 g tomatoes, tinned (chopped)
- 2 tbsp olive oil
- 20 g butter
- 6 pc sage leaves
- ½ pc lemon
- ½ tsp salt
- ¼ tsp black pepper
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Prep the veg: finely chop the onion and carrots, mince the garlic, and shred the cabbage.
- Step 2
Heat 1 tbsp olive oil in a deep pan with a lid over medium heat. Add onion and carrots with a pinch of salt; cook 8–10 minutes until softened.
- Step 3
Stir in garlic, smoked paprika and dried thyme; cook 30 seconds until fragrant.
- Step 4
Add tomatoes and vegetable stock, then bring to a simmer. Cook uncovered 5 minutes to thicken slightly.
- Step 5
Add shredded cabbage and drained butter beans. Cover and simmer 12–15 minutes, stirring once or twice, until cabbage is tender.
- Step 6
For body: mash about a quarter of the beans against the side of the pan, then stir through.
- Step 7
Finish: in a small pan, melt the butter with the remaining 1 tbsp olive oil over medium heat. Fry sage leaves 30–60 seconds until crisp, then crumble (keep back a few for serving).
- Step 8
Season the one-pot with black pepper and adjust salt. Squeeze in lemon juice to brighten.
- Step 9
Serve hot in bowls with a scatter of crispy sage on top.
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