A lovely vegetable side from ” Nigellissima” by Nigella Lawson. Any leftovers work well in frittata the next day- use 2 eggs for every 100g of the cabbage and potato mix.
Ingredients
- 2 tbsps olive oil
- 250 g potato unpeeled, cut in 1 cm dice
- 6 spring onions trimmed and sliced
- 2 tsps fennel seeds
- 1 head savoy cabbage shredded
- 350 ml hot water from a recently boiled kettle
- salt and pepper to taste
- 200 g Taleggio or Camembert cheese (optional) rind removed
Servings:
Instructions
- Heat the oil in a heavy based wok or large pan then add the diced potato. Cook in the hot oil, stirring often, for 10 minutes. It should be almost cooked through.
- Stir in the spring onions and fennel seeds and cook, stirring, for another minute. Now add the cabbage, turning with a wooden spoon and making sure the potato is mixed in.
- Add the hot water, season to taste, stir then cover. Turn the heat down and simmer for 10 minutes or until the potatoes and the cabbage are cooked through.
- Remove from the heat then pinch out blobs of the cheese and drop into the pan, stirring as you go. Serve from the pan.
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