Garlicky savoy cabbage and potatoes
This super simple and tasty side dish with potatoes and savoy cabbage was inspired by a Irish dish, the colcannon. I readjusted the amount of butter and opted for the use of leek instead of onions or green onions because it is more delicate and I prefer it more.
For 4 Person(s)
- 1.3 kg potatoes
- 30 g butter (I used Lurpak brand)
- 30 g olive oil
- 2 garlic cloves
- 1 leek
- 300 g savoy cabbage
- 120 ml vegetable stock
- 120 ml milk
- salt and pepper to taste
Garlicky savoy cabbage and potatoes Directions
- Boil the potatoes in salted water until they become tender. Drain and set aside (you can use the potatoes prepared the day before).
- Heat oil and butter in a pan. Add chopped leek and garlic and cook for a couple of minutes until they become soft and translucent.
- Clean the savoy cabbage. Remove external hard leaves and cut away the core. Cut into strips then add it to the leek. Stir, add half a cup of vegetable stock. Bring the stock to a boil, lower the heat and cover the saucepan with the lid. Cook stirring occasionally for 10 to 12 minutes until the savoy cabbage is tender.
- Turn off the heat and add the potatoes. Add salt, pepper and milk. Mash the potatoes coarsely with a potato masher or with a fork. Mix everything and put back on the heat to make it hot again.
In this recipe I used garlic, savoy cabbage and potatoes by Bioexpress. The products that I was given were fresh and fragrant.
Loved it-! - Ciri