Vegetable Stew with Turnip, Cabbage & Carrots

This is a traditional dish in France, usually served with some meat but it could be amended with only keeping the vegetables and then adding some vegan “meat” ball made with kidney beans.

Time Preparing: 15 mins
Time Cooking: 25 mins
Serves: 2
Difficulty: 1/5
Season: Winter

– 400g Cabbage
– 200g Turnip
– 150g Carrots
– 1 Onion
– 50g Parsnip
– 1tbsp Olive Oil
– 1tbsp Baking Soda
– 0.5ltr Vegetable Stock
– Pepper for seasoning

1. To pre-digest the cabbage, place the cabbage in a large pan with balling water and the baking soda for 15 mins. Drain carefully once cooked
2. Peel and chop carrots, turnips, parsnips and onion
3. Heat the olive oil in a pan, then add the onion for a few mins
4. Add the carrots and vegetable stock, cover with a lid and cook for 5mins
5. Add parsnips and turnips, cover again and cook for a further 15mins
6. Finally add the cabbage and cook for a further 5mins
7. We’ve served the stew with red kidney balls, but rice, bread or potatoes would also work


This recipe was created for Tower Green Hamlets by Pauline Cuisine

Enjoy the Spanish Plume!

Hope you are enjoying the band of hot air from the continent bringing the balmy temperatures and the bright spring sunshine thanks to the Spanish Plume, whilst Madrid languishes in cooler temperatures in the teens.

So why not try some of the Spanish recipe suggestions for your veg this week:

  • Chorizo, cabbage, chickpea stew – throw in a can of tomatoes if you like and some potatoes for a heartier meal. Add some sherry or red/white wine for extra body. It is a tasty meal, perfect for hot summer evenings and eaten while admiring star-filled skies in Spain.
  • Sopa de repollo is a traditional cabbage soup from Spain. And as as quoted from the article in the link: “There is nothing bland or boring here. Slightly caramelized onions along with bacon and olive oil make this soup truly extraordinary.” Use stock cubes if you like instead of the suggested Maggi seasoning in the recipe, or try this “Chilean” version or a Spanish-French Mallorja soup to use your potatoes and leeks also
  • Dress with salt, lemon juice, some balsamic, olive oil and chopped parley – let it stand for awhile to let the flavours really develop
  • Galician stew – You would struggle to believe that this recipe could possibly be vegetarian with such meaty ingredients like pork belly, fat streaky bacon, ham knuckle and half a pig’s head cut into four (!) listed. But Galician chefs believe that “this stew could, if so desired, survive just fine without the meat. But that, without the cabbage and chickpeas, it would not be anywhere near as good.”  Cheat and use canned chickpeas.
  • Pork stuffed cabbage rolls – We’ve featured stuffed cabbage before but here’s a Spanish version that’s quite different!
  • Spanish slaw – For those of us for whom summer really has arrived and is getting the BBQ out…

For more ideas on how to eat the vegetables in this week’s box, try searching on our webpage for past blogs!

This Week’s Bounty

Standard Box
* Charlotte Potatoes, Lincs
* Onions, Norfolk
* Carrots, Scotland
* Tundra Cabbage, Lincs
* Leeks, Kent
Purple Sprouting Broccoli, Kent
Mustard Leaf, Perry Court
Golden Beetroot, Lancs
Small Box
Items starred (*) above

No-Potato Substitute
Swiss Chard, France

Fruit Supplement
Oranges, Spain (standard only)
Apples – Jonagold, Kent


How Swedes Eat Swede

We hope that last week’s colourful vegetables added a splash of colour to brighten the lingering grey winter days. This week’s box contents is subject to availability due to the weather.

We haven’t written much about the humble swede, so here’s a fun fact about this root: did you know that swede originated as a cross between the cabbage and the turnip? It’s often used a flavour enhancer so not surprisingly it is a component in the making of Branston pickle!

It’s also known as yellow turnip, Swedish turnip and Russian turnip and, in America, rutabaga. In Scotland, where it is known as neeps, swede is the traditional accompaniment to haggis on Burns night (only two weeks late, dear acquaintance).

If you are really lazy to peel them (and it is not always easy) then just wrap them in foil and steam-roast until cooked, then peel under running water. Or roast (peeled) in olive oil, salt and lemon then finish off with grated parmesan.

Do have a read of Nigel Slater’s eulogy to the swede and cooking ideas (such as quote: “Mashed swede is only worth eating when half a packet of butter is suspended in it.”) – it is well worth it.

Warm up with a spiced swede soup wonderfully flavoured with cardamon and nutmeg, or add to any stew or casserole. Or take it from the Swedes and eat your swede as part of a root mash “rotmos”, which pairs well with ham and mustard, or fried salty pork and sausage.

If you’re missing Christmas then try a traditional Finnish Christmas swede casserole “lanttulaatikko” (our feature photo for the week). You may want to top the casserole with breadcrumbs and dotted butter instead of mixing these in. You could skip the sugar as swede on its own is quite sweet, but some recipes call for Finnish syrup, which has a molasses taste, much like brown sugar. Finns even use rutabaga in most dishes that call for any root vegetable!

Try a swede chutney along with an apple from the box. Or try it pickled – toss julienned swede in a tablespoon or two of salt, leave for 20 minutes. Drain off water, and rinse thoroughly.  Taste a piece, and if still too salty, leave to soak in cold water for 10 mins.  When happy that the swede is not too salty, drain, and pour over some clear vinegar and caster sugar, and toss.

Or go sweet with a swede nutmeg cake with brown butter frosting and salted hazelnut (substitute with cinnamon if you don’t like nutmeg, or go half-half).

For the rest of the vegetables in this week’s box, try searching on our webpage for past blogs!

This Week’s Bounty

Standard Box
* Arran Potatoes, Lancs
* Carrots, Lincs
* Onions, Norfolk
* Beetroot, Lincs
* Jan King Cabbage, Kent
White Mushrooms, Suffolk
Sprouts, Lincs
Swede, Lincs
Small Box
Items starred (*) above

No-Potato Substitute
Jerusalem Artichokes, Lincs

Fruit Supplement
Braeburn Apples, Kent (standard only)
Mandarins, Spain