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SAVOY CABBAGE WITH SMASHED POTATOES

Before we enter into the season of spring we wanted to share another recipe with you that fits perfectly for those last cold days and has been a winter staple for us this year. The star of this dish are these beautiful savoy cabbage wedges, alongside smashed potatoes and chestnut. This dish is simple, straightforward and tastes like a cozy night in. If you have smoked salt, use it in this dish! It adds a bacony flavor that goes very well with the cabbage and potatoes. We served this with an easy dip made of yogurt, lemon and herbs.



Serves 2


½ medium savoy cabbage

1 lb / 500g potatoes

3,5 oz / 100g ready-to-eat chestnuts

lemon zest

salt & pepper

smoked salt (optional)


Heat the oven to 425°F/220°C. Put the potatoes in a pot, cover with water and bring to a boil. Add 3 heaped tablespoons of salt, reduce the heat and cook the potatoes until they are just cooked through (the time will vary depending on the size of the potatoes).


Meanwhile, prepare the savoy cabbage: Do not remove the stalk so that the leaves remain connected and cut the cabbage into 6 wedges. Bring a large pot of salted water to a boil and blanch the cabbage wedges for about 2-3 minutes. Then drain well and pat dry.


When the potatoes are ready, drain and leave to cool a little. Put the potatoes on a baking tray lined with baking paper and mash them one by one with the bottom of a glass or cup. Carefully rub each potato with a little olive oil and season with salt and pepper. Put the potatoes in the oven and bake for about 15 minutes (again depending on their size).


Meanwhile, also rub the cabbage wedges with oil, a little salt and pepper. Place the cabbage and chestnuts on the tray with the potatoes and bake for another 15 minutes until the cabbage wedges are dark and crispy around the edges. Sprinkle with smoked salt and lemon zest. Serve with a yoghurt dip.





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