Garlicky savoy cabbage and potatoes

This super simple and tasty vegetarian side dish with potatoes and savoy cabbage was inspired by a Irish dish, the colcannon. I readjusted the amount of butter and opted for the use of leek instead of onions or green onions because it is more delicate and I prefer it more.

Garlicky savoy cabbage and potatoes

Garlicky savoy cabbage and potatoes – easy and flavourful vegetarian side dish recipe.

Course Side Dish

Cuisine vegetarian

Keyword cabbage, easy side dish, hot side dish, potato, side dish idea, traditional recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings person(s)

Calories 432kcal

Ingredients

1.3 kg potatoes
30 g butter I used Lurpak brand
30 g olive oil
2 garlic cloves
1 leek
300 g savoy cabbage
120 ml vegetable stock
120 ml milk
salt and pepper to taste

Instructions

Instructions: Garlicky savoy cabbage and potatoes

Cook the potatoes in salted water until they become tender. Drain and set aside (you can use the potatoes prepared the day before).
Heat oil and butter in a pan. Add chopped leek and garlic and cook for a couple of minutes until they become soft and translucent.
Clean the savoy cabbage. Remove external hard leaves and cut away the core. Cut into strips then add it to the leek. Stir, add half a cup of vegetable stock. Bring the stock to a boil, lower the heat and cover the saucepan with the lid. Cook stirring occasionally for 10 to 12 minutes until the savoy cabbage is tender.
Turn off the heat and add the potatoes. Add salt, pepper and milk. Mash the potatoes coarsely with a potato masher or with a fork. Mix everything and put back on the heat to make it hot again.
Taste, season with salt and pepper if necessary and serve.