Wheat, gluten, corn, soya, egg & nut free; can be dairy free
A traditional - and quite delicious - Irish dish. You can have it on its own as a vegetable or a vegetarian dish - or add the bacon rashers to make it a little more substantial.
Traditionally it would be made just with cabbage, but curly kale is so flavoursome and easily available at this time of year that I have included it as well.
1.5 kilo / 3 1/2lb baking potatoes, scrubbed
4 tbsp olive oil
3 large onions, peeled and sliced thinly
1 small green cabbage, chopped roughly
200g / 7oz curly kale, the tough stalks removed, chopped
400ml / 13fl oz gluten/wheat-free vegetable or chicken stock
sea salt and freshly ground black pepper
8 rashers back bacon (optional)
Halve or quarter the potatoes and steam them until soft. Meanwhile cook the onions in the oil for 5-10 minutes or until nearly soft. Add the cabbage and kale and the stock. Mix well, cover, reduce the heat and cook gently for 10 minutes or until the cabbage is soft.
Mash the potato with a little cow or goat butter if you can eat them, then, using a slotted spoon so that you do not take the stock, transfer the cabbage to the potato and mix them well together. Season to taste. If you are using them, cut the bacon rashers into small dice and fry in their own fat or an extra tablespoon of olive oil until crisp and brown but not burnt. Mix into the mash and serve at once.
Serves 6 - per portion
380cals - 16g protein; 15g total fat - 3g sat / 8g mono / 2g poly
50g carbohydrate of which 7.5g sugar; 6g fibre - 685mg sodium / 1.7g salt
Good Source of: Vitamin B1, B6, C & folic acid
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