CABBAGE WITH POTATOES
Ingredients
6 large waxy potatoes, scrubbed and cut into chunks
Handful sage leaves, roughly chopped
1 tsp juniper berries, crushed
2 onions, sliced
2 garlic cloves, chopped
½ cabbage, roughly chopped
2 Tbsp butter
2 Tbsp olive oil
Handful sage leaves, roughly chopped
1 tsp juniper berries, crushed
2 onions, sliced
2 garlic cloves, chopped
½ cabbage, roughly chopped
2 Tbsp butter
2 Tbsp olive oil
Method
Preheat the oven to 200C
Bring a large pot of salted water to the boil, add the potatoes and cook until almost done (10 minutes), drain and toss gently to rough the edges up a bit.
Heat a roasting dish up in the oven with the olive oil and 1 tablespoon of the butter. When hot add the potatoes and roast until crispy and brown (20 minutes)
Meanwhile in a large wide saucepan or deep fry-pan heat up the remaining oil and butter, add the onions, juniper berries, sage and garlic and fry on a high heat for a couple of minutes. Stir in the cabbage and add about 250ml water. Season with salt and pepper, then cover and cook gently, stirring occasionally.
When the cabbage is soft and tender and the potatoes are crispy and golden, you simply combine the two. Mix it thoroughly; don’t worry if the potatoes break up a little. If you want it to be crispy you can simply add the dish back to the oven to crisp up the top layer.
Bring a large pot of salted water to the boil, add the potatoes and cook until almost done (10 minutes), drain and toss gently to rough the edges up a bit.
Heat a roasting dish up in the oven with the olive oil and 1 tablespoon of the butter. When hot add the potatoes and roast until crispy and brown (20 minutes)
Meanwhile in a large wide saucepan or deep fry-pan heat up the remaining oil and butter, add the onions, juniper berries, sage and garlic and fry on a high heat for a couple of minutes. Stir in the cabbage and add about 250ml water. Season with salt and pepper, then cover and cook gently, stirring occasionally.
When the cabbage is soft and tender and the potatoes are crispy and golden, you simply combine the two. Mix it thoroughly; don’t worry if the potatoes break up a little. If you want it to be crispy you can simply add the dish back to the oven to crisp up the top layer.
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