Vegetables+-+cabbage


 * Chorizo & Cabbage Mash **
 * NZ House & Garden, Oct 2012, #218 (Peter Gordon)**




 * Chorizo & Cabbage Mash **
 * NZ House & Garden, Oct 2012, #218 (Peter Gordon)**

600 g boiling potatoes, peeled & cut into chunks 1 onion, thinly sliced 3 cloves garlic, sliced 1 Tablespoon fresh rosemary leaves 150 g cooking chorizo, sliced or chopped 1/4 firm-headed cabbage, core removed & thinly shredded handful of flat leaf parsley, torn
 * Ingredients:**

Boil potatoes in lightly salted water until half cooked, then drain.

From onion, garlic & rosemary in olive oil until beginning to caramelize. Add chorizo & fry until the fat comes out and the meat begins to colour.

Add shredded cabbage & fry until it wilts.

Return potatoes to pot & add 1/2 cup water.

Mash mixture roughly, keeping it chunky & mix in the parsley.

Taste for salt & pepper - it benefits from a lot of rashly ground pepper.

Serves 4.