About this recipe:A modification of the traditional potato and cabbage or kale dish, with chunks of potato and a rich cheesiness that my dad exclaims over. Using milk instead of cream makes it healthier.
2 large baking potatoes
1 onion, diced
1/2 tablespoon olive oil
pinch mace or nutmeg
2 tablespoons butter
1/2 large cabbage, shredded
75g grated Parmesan cheese
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Method Prep:10min › Cook:25min › Ready in:35min
Wash potatoes and cut them in half. Oil skins lightly and microwave until cooked (8 to 10 minutes).
Saute onion in olive oil in a saucepan. Once soft, add mace or nutmeg.
When potatoes have cooked, remove peel and slice potatoes about half a centimetre thick, then cut slices in thirds.
Add potatoes, butter and cabbage to the saucepan with the onions. Add milk and heat until cabbage is fully cooked.
When all vegetables are tender, mix in Parmesan and enjoy.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.