Cabbage and Potato Mountains is a traditional British recipe for a classic accompaniment of potatoes mixed with onions and cabbage that is bound with an egg, packed into ramekins and oven baked to set and which makes an excellent accompaniment for Bonfire Night. The full recipe is presented here and I hope you enjoy this classic British version of: Cabbage and Potato Mountains.
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Ingredients:
500g potatoes, peeled and cut into large chunks
salt, to taste
200g green cabbage, finely shredded
2 tbsp olive oil
1 onion, peeled and chopped
1 egg, beaten
freshly-ground black pepper and freshly-grated nutmeg, to taste
Method:
Bring a pan of lightly-salted water to a boil, add the potatoes and cook for about 15 minutes, or until tender. At the same time steam the cabbage above the potatoes (or boil in a separate pan).
Heat the olive oil in a frying pan and use to cook the onions until lightly browned (about 6 minutes). Brush four large ramekins with olive oil then drain the potatoes and cabbage. Mash the potatoes with a fork then stir in the onions and the cooked cabbage until thoroughly combined. Add the beaten egg and once again mix thoroughly to combine. Season to taste with black pepper and grated nutmeg then mix once more.
Divide the resultant mixture between 6 ramekins, mounding the mixture up, as needed, but ensuring the top is flat. Place in a roasting tin, add a 2cm depth of boiling water, then transfer to an oven pre-heated to 200°C and cook for 20 minutes.
Turn onto plates and use as an accompaniment for our favourite Bonfire night dish.
