Today’s veg box arrived containing a cabbage and potatoes. Luckily enough, Leith’s Vegetarian Bible had a recipe containing both cabbage and potatoes and as it involved cooking it in garlic, double cream and cheese I thought that sounded like a winner.
And it was, as The Meat Eater declared it ‘very yum’ and gave me permission to cook it again. Maybe I’ll give him permission to cook it himself.
675g new potatoes
Butter, for greasing
1 clove of garlic, crushed
290ml double cream
225g Savoy cabbage, shredded
1 tablespoon chopped fresh marjoram
Salt and freshly ground black pepper
55g Gruyere cheese, grated
1 tablespoon freshly grated Parmesan cheese
Dry English mustard
(I swapped Leerdammer cheese for the Gruyere as Tesco didn’t have any vegetarian Gruyere and I omitted the Parmesan as Tesco didn’t have any veggie Parmesan-style cheese either. I also swapped the fresh marjoram for dried as Tesco didn’t have any fresh marjoram.
Maybe I should start shopping at Waitrose.)
- Wash the potatoes and cook them in boiling water until just tender. Drain and cut into halves or quarters depending on size.
- Preheat the oven to 200c/gas mark 6. Grease an ovenproof dish with butter.
- Stir the garlic into the cream and mix together with the potatoes, cabbage and marjoram. Season with salt and pepper.
- Spoon half the potato mixture into the base of the dish. Sprinkle the Gruyere cheese on top and cover with the remaining potato. Season the Parmesan cheese with a pinch each of cayenne and dry English mustard and sprinkle over the top.
- Cover the dish with kitchen foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for a further 10-15 minutes until the top is golden brown.