Cabbage, haricot beans and speck

Great

% Daily Values based on a 2,000 calorie diet

Step 1

◦ Directions Cut the speck or pancetta into 2cm cubes. Warm the oil in a large, deep, heavy based saucepan over a low to moderate heat.Stir in the speck and let it cook while you peel and finely dice the onion. (The low heat will encourage the ham fat to melt rather than to brown.) Mix the onion with the speck and continue cooking at a lowish beat. Thinly slice the carrot into roundis, Siice the celery into 1cm pieces and salt. together with the carrot, into the speck and onion. Check that everything is softening without browning, adjusting the heat if necessary. Remove the leaves from the sprigs of thyme you need 1 tablespoon of leaves. Stir these into the onion, add the bay leaves and a generous grinding of salt and black pepper, then lightly crush and add the juniper berries Cut the white cabbage into wedges and then into pencil- thick slices,removing the hard central core as you go, then stir into the vegetables Continue cooking for a couple of minutes, then pour in the white wine and cover tightly with a lid. Leave to simmer. gently, stirring occasionally, for 15 minutes. Check the pan occasionally - everything should be molst and 6 a splash more wine should it appear dry. Drain the haricot beans and lightly mix into the simmering vegetables. Shred the spring cabbage, including the stems, into ribbons of a similar thickness to the white cabbage. Once the white cabbage has been in for 15 minutes, stir in the shredded spring cabbage. I like to bring the entire pot to the table, lift the lid and ladle the cabbage, beans, and juices into shallow bowls.