Ingredients20mL olive oil
3 cloves garlic, sliced
1cCarrot, thinly sliced
1 bulb fennel, thinly sliced
4 tomatoes, peeled and diced
1 small teaspoon saffron
1 head cauliflower, cut into bite size florets
20 big leaves Thai basil
½ pointed cabbage cut into bite size pieces
2-3 tablespoons Wild Rose Vinegar
MethodPut the olive oil into a cold Dutch oven along with the sliced garlic. Place the pot over low to medium heat. After about a minute stir in the carrots, then add the fennel, followed by the tomatoes and saffron. Stir the mixture, cover with a lid, and leave to simmer for about 6-10 minutes, just enough time for the vegetable to soften slightly.
Now add the cauliflower, stir it in for a few minutes, then add the basil and pointed cabbage. Give the stew 2 minutes to cook, then add the vinegar—½ tablespoon to start—and season the whole mixture with sea salt and freshly cracked black pepper. Taste the stew to see if it needs a touch more rose vinegar.
Serve the stew warm with good olive oil drizzled on top and lots of black pepper.
This recipe can easily be adapted to autumn and winter months by adding some white beans or chickpeas and some spices like cumin and coriander seeds (grind and add the fresh when you add the carrots).
If you have meat eaters in the family, you could also top the stew with sliced fried chorizo and or fried chicken breast.