Heat the oil in an oven-proof casserole dish and add the onion. Cook over a medium heat for 2-3 minutes. Add the pepper and cook for a further 5 minutes. Stir in the garlic, then add the pork and stir for 5- 6 minutes until it has lost its pink colour. Mix in the tomato purée and stir for a couple of minutes, then sprinkle in the paprika and caraway seeds and cook for a few minutes.
Pour in the chopped tomatoes along with 150ml water. Bring to a simmer and then cover and turn the heat right down. Cook for 1 hour.
Add the Savoy cabbage and haricot beans and cook for a further 15 minutes until the cabbage has wilted and is tender. For adults, you might like to stir in a little chorizo.
Cook's tip: for babies aged over six months, purée or chop depending on baby’s age, adding extra water if needed. For toddlers, serve over a jacket potato.