I made this dish as an accompaniment to a recent St Patrick’s day dinner with a gammon joint on the side but the beauty of this recipe is that it is good for any occasion. This is a great way of also using up any odds and ends you may have.
500g potato such as Maris Piper- peeled and cubed into inch chunks
1 large onion- sliced
2 garlic cloves- sliced or crushed
Leaves from 4 sprigs of fresh thyme
Small cabbage such as celtic or savoy- sliced
1 tbsp wholegrain mustard
100ml double cream
100ml vegetable stock
Salt and pepper to season
1. Start off by parboiling the potatoes in lightly salted water before draining well. Preheat the oven to 180c/ 160fan. While this is happening, take a large frying pan and heat a little vegetable oil before frying the onion, garlic and thyme for a couple of minutes.
2. Next up goes the cabbage slices which need to cook down for another couple of minutes so they soften. Remember to remove any hard veins in the cabbage as you cut it as nobody wants to end up chewing on one of those all evening. Drizzle over the cream and stock before adding the mustard and stirring well to combine. Simmer for a minute before seasoning well and do always check the seasoning. Pop in half of the Taleggio by cutting into small pieces.
3. Toss the potato chunks through and ensure all the ingredients are well combined. Place the whole lot in an ovenproof baking dish and top with the remaining cheese, and dots of butter if you like, before baking for around half an hour until lightly golden and bubbling.
Serve with meat such as gammon or enjoy by itself. Place in the centre of the table and watch everyone dig in- just make sure there’s some left for you!
Potato, cabbage and onion bake- a great way to celebrate humble vegetables in the most delicious way!