Jan 14, 2013

Sweetheart Cabbage Mash

Sweetheart Cabbage Mash

Cabbage, I really like it but find it hard to come up with recipes that actually highlight it. Then I ran into a recipe, tweaked the heck out of it, and bingo: instant cabbage love.

This one really works for us. Even though it’s not as pretty as some of my other dishes, the flavour is phenomenal plus; it’s cheap and fast to get on the table.

It’s a simple hodgepodge with a sweet and savoury twist. Great balance. Perfect for this cold winter weather we’re having now.

 
Ingredients:

2 pounds potatoes
1 pointed cabbage (about a pound)
1 onion
1 garlic clove
1/2 vegetable or chicken bouillon cube
3 tbsp water
3 tbsp sweet soy sauce (mine is ABC)
1 tbsp grainy mustard
2 tsp yellow mustard
1/2 tsp curry powder
butter to taste
1/3 cup to 1/2 cup warm milk (start with 1/3)

 

Directions:

Pointed cabbage, hispi, sweetheart cabbage and spitskool (Dutch). Many different names. Remove the hard core and slice it thinly.
Sweetheart Cabbage Mash

Chop up a decent-sized onion.
Sweetheart Cabbage Mash

Peel the potatoes, wash them up, and bring them to a boil in plenty salted water. Cook for 25 minutes.
Sweetheart Cabbage Mash

Heat a tbsp butter and sauté the onion for 3 minutes before adding the garlic and cabbage. Cook for another 4 to 5 minutes.
Sweetheart Cabbage Mash

Crumble in half a chicken or vegetable bouillon cube, add 3 tbsp water, put the lid on and smother it for 10 to 15 minutes while stirring now and then.
Sweetheart Cabbage Mash

 
You want the cabbage to be tender, but still have a bite. If you can drink it through a straw, you know you’ve gone too far!
 

Stir in the grainy mustard, yellow mustard, curry powder and sweet soy sauce. Give it a few more minutes over low heat.
Sweetheart Cabbage Mash

This cabbage is seriously flavoured!
Sweetheart Cabbage Mash

Drain your potatoes, steam-dry them for a few minutes and add butter to taste. Pour in the warm milk.
Sweetheart Cabbage Mash

Give the potatoes a quick mash, but keep them chunky.
Sweetheart Cabbage Mashs

Add the flavoured cabbage.
Sweetheart Cabbage Mash

Stir or mash it in, whatever rocks your boat, and season it with pepper to taste.
Sweetheart Cabbage Mash

This really is my kinda weeknight dinner!
Sweetheart Cabbage Mash

Recipe adapted from Unox.

 

Serving tip:

Hachee
Seriously Seasoned Slavinken
Steak with Sweet Onion Sauce
 

Sweetheart Cabbage Mash
Ingredients
    2 pounds potatoes
    1 pointed cabbage (about a pound)
    1 onion
    1 garlic clove
    1/2 vegetable or chicken bouillon cube
    3 tbsp water
    3 tbsp sweet soy sauce (mine is ABC)
    1 tbsp grainy mustard
    2 tsp yellow mustard
    1/2 tsp curry powder
    butter to taste
    1/3 cup to 1/2 cup warm milk (start with 1/3)

Directions
    Remove the hard core and thinly s;lice the pointed cabbage. Chop the onion. Peel, wash and boil the potatoes for 25 minutes in plenty salted water.

    Heat a tbsp butter and sauté the onion for 3 minutes before adding the garlic and cabbage. Cook for another 4 to 5 minutes. Crumble in half a chicken or vegetable bouillon cube, add 3 tbsp water, put the lid on and smother it for 10 to 15 minutes while stirring now and then. You want it tender but with a bite.

    Stir in the grainy mustard, yellow mustard, curry powder and sweet soy sauce. Give it a few more minutes over low heat. Drain your potatoes, steam-dry them, add butter to taste and pour in the warm milk.

    Give the potatoes a quick mash, but keep them chunky. Add the cabbage, stir or mash it in and season with pepper to taste.

Meal type: Side Dish, Potatoes, Vegetables, Vegetarian
Servings: 4
Copyright: © kayotickitchen.com

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    10 Comments »

    1. 1

      I have to tell you that I really appreciate the effort you make to write and produce these wonderful recipes a use measurements that we Americans can use. I love reading food blogs from all over the world..but it comes to measurements translations..most of the time they aren’t as accurate. So I am never sure if I have the taste down since I don’t know always what I am referencing it to.
      Having said that, I never would have thought of a cabbage mash. I will give this a try. I make a mash with sauerkraut and potatoes with country sausage on the side (recipe from dutch stepmother). I love cooked cabbage when it is flavored well. This sounds very yummy indeed!!
      Happy 2013!
       

      Cynthia C. on Jan 14, 2013 @ 11:41 am
      1. Happy 2013, Cynthia!

        I actually started using US measurements because of my love for volume cooking and because I wanted to share our Dutch and European recipes with my US friends. Had no idea my blog would grow out to be this well read, that was never the idea behind it.

         

        We Dutchies mash about anything you can mash … it’s compulsive, really :)

        Kay on Jan 14, 2013 @ 1:27 pm
    2. 2

      Looks very filling and warming. I do recommend add little bit of caraway seeds – they are amazing with cabbage ;)

      Indrė on Jan 14, 2013 @ 11:42 am
      1. Great idea! I usually add them to sauerkraut mashes as well!

        Kay on Jan 14, 2013 @ 1:24 pm
    3. 3

      Your braised red cabbage is still one of my favorite things ever.  I might try this but being from the south I will feel compelled to add bacon grease.  :)

      Brenda on Jan 16, 2013 @ 4:21 am
      1. I’m not from the South, but I’m with you on the bacon grease :)

        Kay on Jan 16, 2013 @ 8:18 am
    4. 4

      Looks so very delicious and comforting.

      Needful Things on Jan 16, 2013 @ 3:07 pm
    5. 5

      have not heard of pointed cabbage – will regular cabbage do?

      theresa on Jan 21, 2013 @ 5:44 pm
      1. Pointed cabbage is much softer than regular cabbage, the leaves are finer, but I’m pretty sure you can use regular cabbage as well.

        Kay on Jan 21, 2013 @ 6:22 pm
    6. 6

      Discovered your blog a few weeks ago, been cooking the hell out of your recipes, love them! Had this dish just now, husband loved it and that is saying something!
      by the by, did I just see you in a commercial?!

      Ingrid on Mar 28, 2014 @ 7:30 pm

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