Braised cabbage & chorizo with melty mashed potatoes

Ali's kitchen 10/07/2018

Cabbage is an excellent source of vitamin C and provides folate, one of the B group vitamins. And while it is a great source of dietary fibre (to help the intestines function normally and stay regular), it can be a bit difficult to cook cabbage in an exciting way.

Try this delicious pairing with chorizo and mash to warm you up this winter. And for some extra health kick, apparently the darker the cabbage leaves are, the higher the vitamin content.

INGREDIENTS

  • 2 tbs olive oil
  • 2 chorizo sausages, chopped
  • 2 garlic cloves, crushed
  • 1⁄2 medium (about 750g) cabbage, any variety you prefer (normal garden green or savoy). Finely sliced.
  • 1⁄2 cup white wine
  • 1⁄2 cup chicken stock
  • 5 thyme sprigs

THE MASHED POTATOES

  • 800g potatoes, peeled and chopped
  • 30g butter
  • 1⁄2 cup cream (or just use more butter! I did 😀)

Heat oil in a large non-stick frying pan over medium heat. Add chorizo and cook, stirring often, for 5 minutes. Add garlic and cabbage and cook, stirring often, until cabbage wilts. Add wine and simmer for 2 minutes. Stir in stock and thyme, cover and simmer for 15 minutes until cabbage is tender. Season with salt and pepper to taste.

Meanwhile, to make mash, cook potatoes in a saucepan of salted boiling water for 12 minutes until tender. Drain and return potatoes to pan. Mash over heat for 1 minute for potatoes to thoroughly dry. Remove from heat and add butter. Mash until smooth. Using a wooden spoon, beat in cream (if necessary add extra cream or milk to desired consistency). Season with salt and pepper to taste. Serve with cabbage.

Once plated I drizzled over Olivado Avocado and garlic oil! So good and a very Happy House.