Sausages, fennel, cabbage, and white beans
Spring has arrived but I don’t think that England has completely caught on quite yet. The weather is still cool, the sky is gray, and warming dishes like this one have an extra few moments to shine before the sun finally does. This dish takes inspiration from classic French flavours, and it’ll be sure to make it into your colder weather dinner rotation. To top it off, this can be made vegetarian or even vegan with just a few small swaps.
Ingredients
- 2 tbsp olive oil, divided
- 1 small brown onion
- 1 head of fennel, finely sliced with fronds reserved
- 1 large clove of garlic, minced or grated
- 8 sausages of your preference (you can opt for veggie or even vegan)
- 125 ml dry white wine
- 1 head of hispi cabbage, outer leaves removed and cut into quarters
- 800 grams haricot beans, rinsed (two cans)
- 400 ml chicken or vegetable stock
- 1 tsp white wine vinegar
- 12.5 grams fresh tarragon, chopped
- 4 sprigs fresh thyme
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 180c/160 fan.
- Heat 1 tbsp of olive oil in a frying pan over medium-low heat. Add your sliced onion, fennel, and a pinch of salt and fry for 10 minutes, stirring regularly, or until they begin to colour and turn soft. Add garlic and sauté for another minute. Remove mixture from pan and set aside.2 tbsp olive oil, divided, 1 small brown onion, 1 head of fennel, finely sliced with fronds reserved, Salt to taste, 1 large clove of garlic, minced or grated
- Add remaining 1 tbsp of oil to the pan. Once the oil is hot, add the sausages and cook for five minutes or until browned on all sides.2 tbsp olive oil, divided, 8 sausages of your preference
- Add onion and fennel mixture back into the pan along with your white wine. Allow mixture to simmer for two minutes before removing from the heat and transferring mixture into a large high rimmed roasting ray or casserole dish.125 ml dry white wine
- Mix in the haricot beans, thyme, tarragon, and pour over the stock before giving the mixture a stir. Nestle in the hispi cabbage and cook in the oven for 25 minutes.1 head of hispi cabbage, outer leaves removed and cut into quarters, 800 grams haricot beans, rinsed, 400 ml chicken or vegetable stock, 12.5 grams fresh tarragon, chopped, 4 sprigs fresh thyme
- Once the dish is removed from the oven, stir through the white wine vinegar and add salt and pepper to taste. Sprinkle with reserved fennel fronds once in bowls. Enjoy this dish on it’s own, or with crusty bread.1 tsp white wine vinegar, Salt to taste, Pepper to taste, 1 head of fennel, finely sliced with fronds reserved