This month the humble spud was demanded by Bacon’s shop around the world. I love them, in all forms.
So let’s see – I have a new favourite cabbage recipe with a lot of spuds in:
Chinese cabbage and potato-pot
(if you want to go veggie, just leave out the smoked chicken)
1 Chinese cabbage, core cut out, cut into pieces
1 kg (about 2,2 pounds) of potatoes, peeled and cut into 1 cm cubes
half a kilogram of onions, peeled and cut into small wedges
400 ml of cream (vegans substitute this with whatever cream substitute they prefer, not sure coconut cream would be the thing, though)
125 ml of vegetable stock
salt, pepper, nutmeg
250 g of smoked chicken, in cubes
Fry the onions until glassy, add potatoes, cream and stock, add some salt, pepper and nutmeg and let cook for 25 minutes. Then add cabbage and smoked chicken. Cook until cabbage has just a tiny bit of chew left.
Prices in €:
1,5 China cabbage – Chinakohl
about 4 for the smoked chicken
9,7 € for four servings – that is about 2,4 Euro per head! It is not only very tasty, it is as well freezable.