1 broccoli head, chopped into small florets
1 small cauliflower, chopped into small florets
1/2 head celery, roughly chopped
1 onion, roughly chopped
1 bunch spring onions, whites only, chopped roughly
1 bulb garlic, cloves skinned and kept whole
500g carton passata
1 can butter beans
1 cup water
1 knob butter
1 vegetable stock cube
Salt and pepper
In a large pan, melt a knob of butter and add the onions, spring onion whites and garlic cloves. Soften over a low heat for 2-3 minutes.
Add remaining vegetables and gently fry.
Stir in the passata, water, butter beans, stock and seasoning.
Put lid on pan and cook for 60 minutes, checking regularly to stir and add more water if necessary.
Prepare the buttered cabbage. Add shredded cabbage to a nonstick pan with a few tablespoons of water. Cook until tender. Drain any remaining water and stir in a knob of butter, salt and pepper to taste.