Mashed Potatoes With Cabbage
Cook/Dehydrate time
Author: Ama T. Opare
Recipe type: Main
Serves: 4 servings
- 8-10 red skin potatoes
- ½ head of cabbage cut into thin strips
- 1 medium onion sliced thin or chopped
- 2 garlic cloves chopped
- ½ to 1 hot chili pepper finely chopped
- ¼ cup fresh herbs rough chopped
- salt and pepper to taste
- ½ cup almond milk
- 3 TBL vegan butter (or use olive oil)
- 2 TBL olive oil
- 2-4 TBL water
- Halve or quarter potatoes and boil until soft
- While the potatoes cook add the 2 TBL olive oil to large frying pan and heat over medium high heat
- Add onions and garlic and sauté until soft. Add the cabbage, chilis, and herbs and stir to mix
- Add 2 TBL water and cover
- Cook until cabbage is soft, stirring occasionally.
- Add more water if necessary
- Once potatoes are soft, drain them and return to the pot.
- Mash them adding the milk and vegan butter
- Add salt and pepper to taste
- When the cabbage is cooked add the mashed potatoes to the pan.
- Mix well
- Taste and add more salt and or pepper as desired
Recipe by Food For The Soul at https://foodforthesoul.me/mashed-potatoes-with-cabbage/
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