Roast potato and spring greens bake
Green vegetables seem to be everywhere at this time of year – sprouts, leeks, broccoli, cabbage… somehow they’ve managed to bully their way into the last few recipes I’ve posted. Considering I find green vegetables to be pretty uninspiring, I’m not too sure how this has happened. There’s no denying that cabbage isn’t quite as exciting as vibrant summer tomatoes and peppers. But, there are plenty of things you can do to liven up these boring veg and make them worthy of your Sunday lunch.
Roast potatoes and cabbage are both pretty likely to appear on your plate if you’re having a traditional Sunday lunch, so why not combine the two into something even more delicious? You only need to add one egg and a touch of semi-skimmed milk, so for only a tiny bit more indulgence, you gain a huge amount of enjoyment. Oh, and a little bit of cheese. But cheese doesn’t count because it’s an essential food group*.
If you don’t fancy having this alongside your dinner, it makes a great lunch on its own. Or, you know, an afternoon snack. Or a midnight feast? Is that a thing adults are allowed to do? Honestly I think that if kids are allowed to eat at midnight we should be too.
Anyway, while potatoes and cabbage may not seem like something you’d bend over backwards to eat, this bake was full of flavour, and the creaminess made it irresistible. Perhaps a way to get your kids to eat their greens?
I kind of wish I’d doubled this recipe by the way because some leftovers would be pretty great right now. Just a bit of advice.
*cheese is not actually a food group.
2tbsp cooking oil
300g potatoes (skins on), cut into chunks (I used new potatoes)
1/2 onion, cut into short strips
2 cloves garlic, minced
100g spring green cabbage, shredded
Pinch cayenne pepper
1/2tsp dried thyme
Pinch ground nutmeg
200ml semi-skimmed milk
1 egg, lightly beaten
50g cheddar cheese, grated
Place the chunks of potato into a roasting tray, and toss in a small amount of oil. Roast for around 30 minutes at 200°C (Gas Mark 6 / 400°F), until they are tender and slightly crispy – it might take slightly longer, depending on the size of your chunks.
Meanwhile, heat 1tbsp oil in a saucepan, and gently cook the onion and garlic for 5 minutes over a medium-low heat, stirring regularly. Add the cabbage, and cook for a further 5 minutes. Add the cayenne, thyme and nutmeg, and season to taste with salt and black pepper, then add the milk. Turn the heat down very low, and let the milk infuse for 5 minutes, before setting aside to cool.
When the milk and cabbage mixture has cooled, add the beaten egg and half of the cheese, and stir well. Transfer the roast potatoes into a baking dish, and pour over the cabbage mixture. Stir to combine, and top with the remaining cheese. Bake for a further 20 minutes or so, until the cheese is melted and the centre is set.