AWARD WINNING BASECAMP REDWINE VENISON SALAMI WITH CABBAGE AND BEANS

Basecamps 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.

This dish can double as a thick hearty soup or stew.  The combination of simple yet outstanding ingredients make this dish truly memorable.

Serves 6-8

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 liters vegetable or chicken stock

1 lite 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

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 an 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.