- 1 onion
- 2 carrots
- 1 celery stick
- 1 large potato
- 250g pork stir-fry strips
- A pinch or two of cayenne pepper
- 1 bay leaf
- A 400g tin of chickpeas
- ½ green cabbage
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 800 ml boiling water
- Large pan with a lid
- Measuring jug
Peel and finely chop the onion. Peel and roughly chop the carrot. Trim and roughly chop the celery. Peel and roughly chop the potato.
Warm 1 tbsp olive oil in a large pan. Add the pork stir-fry strips. Stir and fry for 4-5 mins till the pork is browned all over. Lift out of the pan and onto a plate. Put to one side.
Add the onion, carrot and celery to the pan. Season with a little salt and pepper. Cook and stir over a medium heat for 5 mins till the veg start to look like they’re softening.
Add a pinch or two of cayenne to the pan. It’s spicy, so use as much or as little as you like. Add 1 bay leaf. Pop the pork back in, along with any pork juices on the plate. Stir together.
Drain and rinse the chickpeas. Add them to the pan with the chopped potato. Pour in 800ml boiling water. Cover and bring to the boil.
Turn the heat down. Simmer for 25 mins or till the pork is tender when pressed with a fork. While the stew simmers, halve the cabbage. Shred one half into thin strips, discarding any thick bits of the core. (See our tip for what to do with the other half.)
Fish the bay leaf out of the stew. Stir in the cabbage. Simmer for 2-3 mins to just cook the cabbage. Taste the stew and season with more salt and pepper if you think it needs it. Ladle the stew into warm bowls and serve.
It's easy being green
Your leftover cabbage will keep for a few days in the fridge. Try shredding it finely, then adding to pasta for the last few minutes of cooking to put some extra veg in your dinner.