Cut the white cabbage into rough pieces and finely grate the ginger.
Heat the avocado oil in a saucepan and fry the white cabbage until it wilts slightly and takes on a little colour.
Pour in the vegetable stock and stir in the ginger. Bring everything briefly to the boil.
Stir in the peanut butter thoroughly until the broth turns creamy. Simmer the stew gently until the white cabbage is soft.
Taste the stew and stir in a little more stock if you like it thinner.
To serve, chop the coriander and scatter it over the hot white cabbage stew.
Good to know
A stew like this is simple and really comforting. It turns creamy and savoury while staying pleasantly uncomplicated. On cold days especially, it's a quiet pleasure.
Swaps
Avocado oil → olive oil (more monounsaturated fats), peanut butter → almond butter (provides vitamin E), white cabbage → savoy cabbage (also contains fibre and vitamin C), coriander → parsley (provides vitamin K and a milder flavour)
Allergens
Contains peanuts, so it's not suitable for people with a peanut allergy. The stew is generally easy for children to eat, though the ginger can be quite noticeable; during pregnancy, the ingredients are fine in normal kitchen amounts.
