date:Oct 19, 2012
Youll need:
12 shallots, peeled and left whole
8 sausages
2 cloves of garlic, cut into slivers
2 tbsp olive oil
1 medium carrot, peeled and diced
400g borlotti beans, drained
400g can of tomatoes
150g shredded Savoy cabbage
1 tbsp chopped parsley
500 ml chicken stock
100ml red wine
Black pepper and sea salt
Bay leaf
Method:
1. Heat the olive oil in a heavy based saut pan or saucepan and add the shallots and sausages and saut for 4-5 minutes, browning them all over.
2. Add the carrots and sau