White Bean, Winter Squash, and Cabbage Stew

The 3 main components for this stew are prepared separately and then combined at the end. I find it's easiest to make sure each different component is properly cooked if prepared separately and they also retain their individual flavors. This can easily be turned into a vegetarian main dish by omitting the ham hock and anchovy. Perhaps substitute some dried porcini mushrooms for the ham hock.

For the beans:
6 ounces dry Tarbais beans
1 small smoked ham hock
1 bay leaf
A 1 1/2-inch piece of dried kombu kelp (supposedly aids digestibility)
1/4 teaspoon salt
1 quart cold water

For the squash:
1 1/4 pound piece of winter squash (Terremoto)
Olive oil
1 small onion, chopped
2 cloves garlic, minced
3 small sprigs rosemary, chopped (1 to 2 tablespoons?)
1/2 tablespoon tomato paste
1 tablespoon fermented sweet pepper paste
1 anchovy packed in olive oil
2 cups tomato puree
Cooking liquid from the beans (the bean broth)

For the cabbage:
1/2 head small green cabbage, cut in about 1 to 1 1/2-inch squares
Olive oil

To finish:
salt to taste
chopped fresh parsley

Start the beans first, I do this in the morning. Put all the ingredients for the beans into a small heavy covered casserole and cover. Place in the oven and heat to 250ºF. After 1 hour turn the temperature down to 220ºF. Cook, covered, until the beans are tender but not falling apart, about 5 to 6 hours, more or less depending on how old the beans are. Check the beans every hour or so and once they are plump and starting to soften check them more often. Set the beans aside to cool in the bean broth. The beans can be prepared in advance and kept in the refrigerator in the cooking liquid. They can sit at room temperature until the stew is assembled. Once the beans are cool remove the ham hock and remove the meat and shred finely. Set the shredded ham aside separately.

To cook the squash and stew base. First remove the seeds and then cut the squash into 3/4-inch thick slices (I use the width of my index finger as a guide), cut off the skins, then cut the slices into cubes and set them aside. Heat a couple of tablespoons of olive oil in a deep heavy pot, I use a 5-quart Staub enameled cast iron pot. Saute the onions and garlic over medium-low heat until they are softened. Add the rosemary, tomato paste, pepper paste, and anchovy to the pot and stir until the pastes and anchovy are incorporated. Allow the flavor base to sizzle a bit and then add the tomato puree. Stir the squash into the tomato sauce and stir in enough bean broth to cover the squash. Bring to a strong simmer and cook uncovered until the squash is tender.

While the squash is cooking prepare the cabbage. Heat a couple of tablespoons over medium heat in a wide saute pan. When the oil just starts to shimmer add the cabbage and saute a couple of minutes and then add about 1/2 cup of the bean broth. Cover the pan and allow the cabbage to cook until it is just tender. Remove from the heat and reserve.

To assemble the stew. Drain the beans, reserving the cooking liquid, and gently stir the beans into the pot of squash. Stir in the reserved shredded ham. Stir in the tender cabbage. Add the rest of the bean broth. Season to taste with salt and stir in some chopped fresh parsley. Serve with additional chopped parsley on top.

Made about 6 main course servings.

Cabbage Braised with Italian Sausages

Or should that be Italian Sausages Braised with Cabbage.

All these measurements are approximate because I didn't weigh a thing as I went along, although I know I bought a pound of sausage and used half of a 2+ pound cabbage.

So...

Olive oil (or fat of your choice), about 2 tablespoons (use less if your sausages are very fatty, these were quite lean)
1 pound (4 links) fresh Italian sausages
1/2 sweet yellow onion cut into slivers
1 large fresh true bay leaf
2 small branches fresh thyme
a large pinch of dried oregano
1 tablespoon chopped garlic
1 tablespoon dried tomato pesto (optional, try a dab of tomato paste instead)
1 pound green cabbage cut roughly into 1 to 2-inch squares or strips
about 1 cup chicken stock
salt and pepper to taste

Heat the oil over medium heat in a large saute pan. Add the sausages to the pan, turn the heat down to medium-low, cover and cook a few minutes to brown once side of the sausages. Turn the sausages over, cover the pan and cook a few minutes more, until the other sides of the sausages are browned. Remove the sausages from the pan and set aside for now.

Add the onion slivers, bay leaf, and thyme branches to the pan and saute until the onions soften, a few minutes. Add the dried oregano, garlic, and tomato pesto to the pan and stir to mix. Add the cabbage to the pan and saute until it turns bright green. Nestle the browned sausages in the cabbage mixture, pour in the chicken stock, cover the pan and bring to a simmer. Turn the heat to low and cook, stirring occasionally, until the cabbage is done to your liking and the sausages are cooked through. Season to taste with fresh ground pepper and salt to taste. Remove the thyme branches and bay leaf. Serve the sausages whole on heated plates with a mound of cabbage on the side, spoon the pan juices over all.

Makes 2 large servings.