A deliciously simple way to enjoy the finest vegetables the UK currently has to offer in February. This quick 15 minute recipe for a quick lunch - recipe now uploaded. I enjoyed this great English staple as a quick 15 minute lunch, with some walnuts and caperberries on sourdough.
Serves 4
Takes 15 minutes (10 prep, 15 cook)
5 medium potatoes
1/4 of a savoy cabbage
1/2 of a sweetheart cabbage
2 cloves of garlic
1 tsp of wholegrain mustard
1 tsp of capers
1 tbsp of olive oil
Cube the potatoes, skin on, cover them with water and bring them to boil on maximum heat.
Chop both cabbage into ribbons and rinse them. Cook them on high heat in a large pan with a splash of water until they have begun to wilt.
Crush and chop the garlic and add it to the cabbage and season with salt & pepper.
After the potatoes have cooked - this should take 5 minutes fully boiling - test them by stabbing them with a sharp knife and seeing if they slide off easily. Remove them from heat and drain them.
Mash the potato roughly, so it stays in big pieces. Add 1-2 tablespoons of water to reduce the fluffiness if it’s too dry. Stir in the mustard and capers and add the mash to the cooking cabbage.
Mix all the elements well and turn down the heat.
Heat the oil in a frying pan on a high heat. When it is hot, add the mash and cabbage mix and fry it off until it is well browned, this should take 4-5 minutes.
Serve straight away or you can store the mix before frying in oil and cook it the following day.
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