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The stew keeps for 2 days in the fridge, or can be frozen. The pickled cabbage can be kept overnight, covered, in the fridge.
If making the pickled cabbage, put the cabbage in a bowl, add the vinegar and a large pinch of salt. Use your hands to gently massage the vinegar into the cabbage, then set aside.
Melt half the ghee or butter in a casserole over a medium-high heat. Fry the sausages, turning occasionally, until browned, then set aside. Fry the bacon, if using, in the same pan for 2-3 minutes until lightly coloured, then set aside.
Fry the onion and garlic in the remaining ghee or butter until soft, about 5 minutes.
Return the sausages and bacon to the pan. Add all the remaining ingredients, except the beans. Simmer, uncovered, for 15 minutes.
Add the beans, season and simmer for 15 minutes, or until the beans are tender.
Beans are a great alternative to white carbs, as they contain both fibre and protein, and are rich in B vitamins, too
Mix most of the dill into the cabbage just before serving. Remove the bay leaves from the stew and divide it between bowls. Top with the cabbage and an extra sprinkling of dill.
‘My friend gave me a Polish cookbook and I mixed and matched a few recipes to make this stew. The red cabbage is optional, but it adds a tangy contrast.’