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🍽️ Cabbage with Chorizo and Creamy Mashed Potatoes

591 kcal · 30 min · 4 servings

Ingredients

• 1 head white cabbage (approx. 1 kg)
• 2 shallots
• 2 tbsp ghee
• 0.5 tsp black peppercorns
• 1 small dried chili pepper
• 2 juniper berries
• 1 bay leaf
• 3 tbsp white wine vinegar
• 100 ml dry white wine
• salt
• 300 ml vegetable broth
• 1 tbsp ghee
• 200 g chorizo
• 800 g floury potatoes
• 100 ml hot milk
• 2 tbsp butter
• salt
• 1 pinch ground nutmeg
• pepper (from the mill)
• 1 thyme sprig (for garnish)

Instructions

1. 1. Remove the outer leaves of the cabbage.
2. 2. Wash the cabbage head thoroughly.
3. 3. Cut out the hard core in the center.
4. 4. Halve the cabbage.
5. 5. Cut the vegetable into coarse strips.
6. 6. Heat the ghee in a wide pan with a high rim.
7. 7. Sauté the cabbage in it for 3 minutes while stirring.
8. 8. Coarsely crush the peppercorns and the chili pepper.
9. 9. Add the crushed spices along with the juniper berries and the bay leaf to the cabbage.
10. 10. Deglaze everything with the vinegar and the white wine.
11. 11. Salt the mixture.
12. 12. Pour in the broth.
13. 13. Cook the cabbage with the lid closed for 20 to 30 minutes until tender.
14. 14. Wash the potatoes.
15. 15. Steam the potatoes for about 30 minutes until cooked through.
16. 16. Peel the cooked potatoes.
17. 17. Press the hot potatoes through a potato ricer into a pot.
18. 18. Add the hot milk and the butter.
19. 19. Stir the mixture smooth with a cooking spoon.
20. 20. Season the mash with salt and nutmeg.
21. 21. Heat the ghee in a pan.
22. 22. Dice the chorizo.
23. 23. Fry the chorizo cubes in the ghee for 1 to 2 minutes until crispy.
24. 24. Fill the cabbage and the mashed potatoes into bowls.
25. 25. Grind fresh pepper over the mash.
26. 26. Sprinkle the cabbage with the chorizo.
27. 27. Garnish the dish with a sprig of thyme.
28. 28. Serve the food.

Nutrition per serving

• kcal: 591
• Protein: 18 g · Fett/Fat: 35 g · Carbs: 44 g