150ml chicken or vegetable stock, ideally home-made
142ml sour cream
Salt and black epper
2 tablespoons grated cheddar cheese
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Pre-heat oven to 180C/350F/gas 4
Chop potatoes into 2.5cm pieces. Put in pan and cover with boiling water. Cook for 7 mins or until tender. Drain and mash.
Finely slice the white parts of the spring onions. Chop and set aside the green ends. In a large saucepan, heat the oil over a gentle heat. Add the garlic and spring onions, and fry for 3 mins or until soft. Add cabbage and stock. Cover, and cook for 10 mins or until cabbage is tender.
In a large bowl, mix together the mashed potatoes, sour cream and seasoning. Stir in cabbage mixture.
Spoon the mixture into a large shallow casserole dish. Sprinkle with the cheese. Bake for 20 minutes or until the top is golden. Serve at once, sprinkled with the green parts of the spring onion.
Serves 6. Prep time 30 mins. Cooking time 20 mins.