Stir-Fried Stew with Borlotti Beans and Savoy Cabbage

Ingredients

• 80 g large onions (1 large onion)
• 3 Garlic cloves
• 1 red chili pepper
• 3 sage leaves
• 1 sprig rosemary
• 2 sprigs thyme
• 50 g dried tomatoes
• 2 tbsp olive oil
• 250 g ground beef
• 1 tsp fennel seeds
• 600 g Borlotti beans (canned; drained weight)
• 500 ml meat broth
• 1 bulb fennel
• 0.5 savoy cabbage
• 100 g green olives (pitted)
• 300 g crushed tomatoes
• 1 tsp balsamic vinegar
• Salt
• Pepper

Instructions

1. 1.

   Peel and chop onions and garlic. Halve the chili pepper lengthwise, remove seeds, wash and chop. Wash sage, rosemary, and thyme; pat dry and finely chop leaves or needles. Break dried tomatoes into pieces.

2. 2.

   Heat 2 tbsp oil in a pot, sauté onion, garlic, and chili over medium heat for 3 minutes. Add ground beef and cook for 5 minutes over medium heat. Add fennel seeds, beans, herbs, and dried tomatoes; stir for 2 minutes. Pour in meat broth and simmer covered at low heat for 20 minutes.

3. 3.

   Meanwhile wash and quarter the fennel and savoy cabbage, removing stems. Mix both vegetables with olives into the beans, pour in crushed tomatoes, and simmer for another 20 minutes; add more broth if needed.

4. 4.

   Season stew with balsamic vinegar, salt, and pepper. Serve on plates.