John Myers
Pointed Cabbage and Potato Pot
The perfect pointed cabbage and potato pot recipe with a picture and simple step-by-step instructions.
- 1 Vegetable onion, diced
- 4 Sweet peppers, quartered and cut into strips
- 2 Garlic cloves, finely chopped
- 1 Red Chilli pepper, finely chopped
- 1 tbsp Powdered sugar
- 1 tbsp Tomato paste
- 500 ml Vegetable stock
- 400 g Pureed tomatoes
- 1 branch Rosemary
- 5 medium sized Potatoes, diced bite-sized
- 0,25 Pointed cabbage, the blanched leaves
- Black pepper from the mill
- Espelette pepper
- Salt
- Oil
- 2 tbsp Butter
- I still had the blanched leaves of a pointed cabbage from my cabbage pudding. Throwing it away is not an option for me, so the refrigerator was opened again and we looked at what else was in it and this resulted in this leftover recycling. First, I cut the pointed cabbage into fine strips.
- Heat some oil in a saucepan and sauté the onion, garlic, chilli and sweet peppers together with a tablespoon of powdered sugar for about 5 minutes. Then add the tomato paste and roast for 5 minutes while turning. Now deglaze with approx. 100 ml vegetable stock and let it reduce so that a set forms on the bottom of the pot, then deglaze again with vegetable stock, let the set form again and again deglaze with vegetable stock and allow set to form again. Now deglaze with the pureed tomatoes, set the stove to the lowest setting, season with salt and pepper and Espelette pepper and add the rosemary and let it simmer for about 1.5 hours with the lid closed. Pour in the vegetable stock if necessary.
- After 1.5 hours, add the potatoes and simmer for another 30-35 minutes. In the meantime, heat the butter with a tablespoon of oil in a pan and fry the pointed cabbage in it, turning it so that it takes a nice color. Season again as the potatoes absorb a lot of salt.
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