In this week's issue

Curried potatoes with savoy cabbage

With the right treatment, the leafy vegetable turns into lip-smacking delicacy

  • Washington Post
  • Published: 17:00 February 1, 2013
  • Tabloid on Saturday

  • Image Credit: The Washington Post
  • Twice-Baked Curried Potatoes with Cabbage and Onions

Twice-Baked Curried Potatoes With Savoy Cabbage

Servings 6

MAKE AHEAD: These can be made a day in advance. Cover with aluminium foil and reheat in a 350-degree oven until hot, about 25 minutes; remove the foil after 15 minutes. From Stephanie Witt Sedgwick.

Ingredients

1 tbs olive oil

5 tsp unsalted butter, or more to taste

11/3 cups finely diced onion

Salt

230g savoy cabbage, cut into approximately 3/4-inch dice

1 tbs curry powder

1kg baking or russet potatoes, baked until tender, flesh scooped out, shells discarded or reserved for another use

700g cooked potatoes

170g plain nonfat yogurt

1 cup homemade or no-salt-added chicken broth, or more as needed

1/2 tsp sugar

2 tbs cilantro, finely chopped

Black pepper, Freshly ground

Grease six 170g ramekins with nonstick cooking oil spray and place them on a rimmed baking sheet lined with aluminium foil. Preheat the oven to 350 degrees. Heat the oil and 3 teaspoons of the butter in a large nonstick sauté pan or skillet over medium-high heat. Add the onion and season with salt to taste. Reduce the heat to medium; cook for 6-7 minutes, until the onion is very soft. Add the cabbage and cook, stirring every minute or so, for 6-8 minutes, until the cabbage is soft. Add the curry powder; cook, stirring, for 2 minutes. Use a potato masher or large spoon to mash the baked potato flesh in a large bowl. (Small lumps are fine; just make sure to break up any large ones.) Add the cabbage mixture and the yogurt. Stir to combine well. Add the broth, sugar and cilantro. Mix well; season with salt and pepper to taste, and thin with additional broth. Either spoon the mixture into a piping bag or a resealable plastic freezer bag with the corner cut off, and pipe the mixture decoratively into the ramekins; or spoon the mixture directly into the ramekins. Melt the remaining 2 teaspoons of butter in a small dish in the microwave or the preheated oven. Brush the top of the potato mixture in each ramekin with the butter. Bake for about 20 minutes or until the potato mixture is lightly browned around the edges. Allow to sit for 5 minutes before serving. Serve hot.

Nutrition per serving: 190 calories, 5g protein, 31g carbohydrates, 6g fat, 3g saturated fat, 15mg cholesterol, 110mg sodium, 4g dietary fibre, 5g sugar

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