Ingredients
- 2 Tbsp olive oil
- 1 onion, sliced thinly
- 200-300g salami (Basecamp red wine and cracked pepper smoked venison salami)
- 2 garlic cloves, minced
- 1 ½ cups white wine
- 1 425g can of white beans (cannellini or haricot), drained
- 2 litres vegetable or chicken stock
- 1 litre water (approx.)
- 1 tsp salt, more to taste
- 300-500g savoy cabbage, quartered, then sliced into 4mm thick slices
- 2 bay leaves
- To serve
- 1 cup chopped parsley, loosely packed
- ½ cup, freshly grated Parmesan cheese
AWARD WINNING BASECAMP REDWINE VENISON SALAMI WITH CABBAGE AND BEANS
Method
- Heat the olive oil on medium-high heat in a large thick-bottomed pot
- Add the salami, cutting it up into pieces as you put it into the pot in a single layer
- When the salami has nicely browned, remove it with a slotted spoon and set aside
- Add the onion and sauté for 3-4 minutes, stirring often
- Add the garlic and cook for another 1-2 minutes
- Add the white wine and the beans and bring to a rolling boil
- Reduce to a simmer
- Cover and cook for 10 minutes
- If you want, for a thicker base, use a blender or potato masher to blend some (or all) of the beans and onions
- Add the water, stock, salt, cabbage, bay leaves and browned salami
- Bring to a boil, reduce heat to a simmer
- Cover and simmer for 10 minutes, then uncover and continue cooking until the cabbage is tender, about another 10-20 minutes
- To serve, sprinkle on chopped parsley and grated cheese
Comments
Basecamp's salami are best eaten natural, but when the weather still has that nip in the air you want a little more comfort in your diet and this is where this dish comes in. It can double as a thick hearty soup or stew. The combination of simple yet outstanding ingredients makes this dish truly memorable. Serves 6-8
Thanks to BASECAMP SALALMI for providing the salami used in the cooking demonstration at the Otago Farmers Market
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