Chorizo Cabbage and Three Bean Stew Recipe

5 from 1 vote

Chorizo Cabbage and Three Bean Stew Recipe

Our hearty chorizo cabbage and three bean stew recipe makes my spicy take on a traditional Eastern European stew my Russian grandmother cooked that’s called kapustniak in Russia, kapustnyak in Ukraine and kapusniak in Poland. Originally made with kielbasa and sauerkraut, I use chorizo to add warmth and deep flavours, and three types of beans to add texture.

Prep Time10

Cook Time50

Total Time1

Course: Main

Cuisine: Australian, Russian, Ukrainian

Servings:

Calories: 1035kcal

Author: Lara Dunston

Equipment

Soup Pot

Ingredients

60 g Spanish chorizo sliced ½ cm thick, then halved
3 tbsp extra virgin olive oil
1 head of white/green cabbage 450g, shredded
1 large brown onion roughly diced
2 large garlic cloves finely chopped
2 litres of water and more as needed
1 large carrot sliced ½ cm thick, then halved/quartered
1 large potato peeled and diced
2 bay leaves
1 tsp salt
1 tsp white pepper
2 tsp ground paprika
½ tsp chilli powder
1 400 g can butter beans drained
1 200 g can borlotti beans drained
1 200 g can kidney beans drained
4 tbsp pickle brine
1 bunch fresh dill roughly chopped

Metric - US Customary

Instructions

In a large soup pot or Dutch oven, over medium, heat the oil and fry the chorizo for a minute or so until the oil is red, then scoop out the chorizo with a slotted spoon and set aside.
Spoon out half the spicy chorizo oil into a separate dish.
Transfer the cabbage to the pot, turn heat to medium, fry to ensure the cabbage is completely covered in the remaining spicy chorizo oil, then cover with a lid and cook for five minutes. Remove the lid and stir, then cover again to cook for five more minutes until cabbage is tender, then use a slotted spoon to remove it and set aside.
Return the remaining chorizo oil to the pot, turn the heat to medium, and fry the onions until soft and golden, stirring occasionally, then add the garlic, combine, and fry until fragrant.
Add the carrots, potatoes and cooked cabbage to the pot, along with one litre of water, bay leaves, seasoning and spices, stir to combine well, and leave to cook for ten minutes or so, stirring occasionally.
Return the chorizo pieces to the pot, add another litre of water, the drained beans, and pickle brine, stir to combine everything, then cook for another ten minutes or so, stirring occasionally.
Check the potatoes and carrots to see if they’re almost done enough for you. If they’re not, add more water, turn the heat to high, and continue to cook until they are just about ready, then try the stew and adjust the seasoning and spices to your taste.
Just before serving, stir in half the fresh dill. Distribute the stew between bowls, garnish with more fresh dill – you can never have enough dill – and serve with dishes of sour cream and dill pickles, and slices of sourdough or rye bread.

Nutrition