Method

1. Soak the beans overnight in cold water. Drain, put in a saucepan and cover with cold water. Bring to the boil and simmer for 5 minutes, then drain. Put the bacon in the same saucepan, cover with water and simmer for 5 minutes. Drain and pat dry with paper towels.

2. Melt the butter in a large heavy-based saucepan, add the bacon and cook for 5 minutes, without browning. Add the beans, carrot, onion, leek and turnip and cook for 5 minutes. Add the bouquet garni and chicken stock and bring to the boil. Cover and simmer for 30 minutes. Add the cabbage, uncover and simmer for 30 minutes, or until the beans are tender. Remove the bouquet garni before serving and season to taste.