Braised cabbage with chickpea and spinach stew


Meal kit

Braised cabbage with pine nuts, and a spinach, tomato and chickpea stew - a light, aromatic and flavoursome stew supports the braised sweet and caramelised cabbage along with the little bites of toasted pine nuts to finish off. A perfect way to enjoy new season vegetables.

In the box

Chickpea stew
Braised cabbage
Pine nuts

You will need

Frying pan
Medium saucepan
Chopping board
Olive or rapeseed oil
Butter / vegan equivalent


Select quantity


Braised Cabbage With Chickpea And Spinach Stew

Single meal
Sub total£0.00
Double meal (serves 2)
Sub total£0.00

Ingredients and Allergens

Ingredients and Allergens
Cabbage, Shallots, Chickpea, Spinach, Tomato, Mustard Seeds, Turmeric, Cumin, Paprika, Vegetable Stock (onion, celery, leek, carrot, garlic, black peppercorns, fennel seeds, coriander seeds, lemon), Pine Nuts, Parsley.

Allergy advice - for allergies see ingredients in bold


  1. Empty the stew into the saucepan and place on a low heat on the stove to warm through gently while you cook the cabbage.
  2. Remove the cabbage from the packaging and season all over with a little salt and pepper. Place the frying pan on a medium to high heat. Get the pan hot and add a glug of oil, put the cabbage onto the pan and begin to seal all over using the tongs to turn the cabbage until it starts to take on a little colour and caramelise - turn the heat down a little if it’s cooking too quickly.
  3. Once you have finished sealing the cabbage throw in a knob of butter and coat the cabbage. Turn the heat off and leave in the pan until needed.
  4. Check the stew is hot if needed turn the heat up for a few minutes.
  5. Chop the parsley and add to the stew, spoon into a bowl and place the cabbage on top, sprinkle over the pine nuts and your dish is complete.
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