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Vegan cabbage cacciatore

Name: Vegan cabbage cacciatore
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 4
Cuisine: Italian recipes
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 garlic cloves, sliced; 2 tbsp tomato purée; 150ml red wine; 400g tin chopped tomatoes; 150g button mushrooms; 1 sprig of rosemary; 1 tsp dried oregano; 50g black olives; 1 tbsp capers; Handful parsley or basil, chopped

By: Pollyanna Coupland
Food producer, delicious.

Published: 22 Nov 22
Updated: 18 Mar 24

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.

Our vegan coconut curry is another hearty plant-based dish for chilly nights.

Easy
December 2022

Test kitchen approved

Serves 4
Hands-on time 20 min. Simmering time 30 min

Our vegan coconut curry is another hearty plant-based dish for chilly nights.

Nutrition: per serving

Calories: 236kcals
Fat: 9.2g (0.8g saturated)
Protein: 8.3g
Carbohydrates: 17.2g (16g sugars)
Fibre: 12g
Salt: 0.6g

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

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Method

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.
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.
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.