vegetable - savoy cabbage and potatoes
t=teaspoon T=tablespoon + -=more or less
These recipes are for your personal use only and may not be added in any form to archives or other works.
Savoy Cabbage and Potatoes
A cold weather warmer, this savory dish is perfect served as part of a vegetarian feast or with pork, lamb or turkey. Be sure to use a
strong vegetable broth!
serves 4
1/ 2 sm. savoy cabbage (+ - 400 gr.)
200 gr. potatoes (+ - 1 large)
1/4 t. caraway seed
1 t. marjoram
a little vegetable broth (+ - 250-300 ml.)
salt, pepper
1 T. butter (or bacon fat)
1 sm. onion
1 lg. garlic clove
1/2 t. sweet paprika
125 ml. cold milk (or alternative such as almond/oat milk, rice or soy milk)
optional garnish: crumbled bacon (use some of the fat for cooking), small diced apples sautéed in a little
butter and a good pinch of brown sugar or finely chopped chives or parsley
Cut away the core of the cabbage and any thick part in the leaves. Cut into thin strips of a little
less than 1 cm. Blanch for 3 minutes in boiling, unsalted water. Drain and place in a pot. Add
about 180 ml. of strong vegetable broth, the caraway seeds, the marjoram, pepper and a good
pinch of salt. Allow to gently simmer uncovered for 5 minutes.
Pare the potato and cut into a thick dice (about 2 cm.). When the savoy has cooked, add the
potatoes and cover and continue to cook until the potatoes are almost done.
Chop the onion and sauté in the melted butter for 5 minutes before adding the chopped garlic.
Allow to cook until soft. Add another pinch of salt and season well with pepper and the paprika.
Add the flour and cook a few minutes, stirring to avoid burning. Add the cold milk and stir quickly
to avoid lumps before adding a little more broth.
Pour over the potatoes and savoy, stir gently to distribute and adjust the seasoning. Cover and
cook over low heat until the potatoes are done, about another 5 minutes. Alternatively, you can
place this dish in a casserole dish into a hot oven and allow to bake for 10 minutes.
Note: a side dish of carrots is a perfect compliment to this.
All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be
added to any form of archive or other works of any kind. Contact the author for further information.
The Epicurean Table © 1999-2002 Patricia Conant