This isn’t really a recipe, but rather a different way to serve that great winter combination of potatoes, cabbage and bacon. It is
substantial enough to be the main dish of a meal or is a great side dish for sausages, chops or steak.
Crispy Potatoes Wedges with Wilted Cabbage & Bacon
If serving as the main event you might like to serve bacon rashers on the side, rather than chopped bacon scattered over.
4 medium potatoes, scrubbed, cut lengthwise into wedges
4 bacon rashers, rind removed, flesh cut into strips
1 onion, finely diced
½ medium green cabbage, core removed, coarsely chopped
pinch dried chilli flakes (optional)
1 Preheat oven to 200°C. Place potatoes in a plastic bag, add a drizzle of oil and good grind of salt. Twist the top of the bag and shake to coat potatoes with oil and salt. Tip onto a baking tray, spread out in a single layer and bake for 30-45 minutes or until
potatoes are golden, crisp and tender.
2 Meanwhile, heat a frying pan over a medium heat, add a splash of oil and bacon and cook, stirring occasionally, for 4-5 minutes or until cooked and crispy. Remove bacon from pan, leaving behind as much oil and fat as possible behind, and drain on paper towels.
3 Add onion, cover and cook, stirring occasionally, for 8-10 minutes or until soft and translucent. Add red pepper flakes to pan and cook, stirring, for 30 seconds or until fragrant. Add cabbage and a good splash of water, toss to combine. Cover and cook, tossing
occasionally, for 10-15 minutes or until cabbage wilts, but still
retains some crunch.
4 Place potatoes on a serving platter, pile cabbage on top and scatter with bacon. Serve immediately.
So tell me, how do you serve potatoes and cabbage, as a combined dish or individually?
Where did the ingredients for this dish come from:
Bacon: Holly Bacon – Hastings; Potatoes, onion, cabbage: Krismaw Gardens – Hastings; Dried chilli flakes: Orcona Chillis ‘n Peppers – Hastings; Store Cupboard Ingredients: vegetable oil.
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.
Happy cooking and eating.
Recipe by Rachel Blackmore
Would you like to receive more great recipes and news from Rachel’s Kitchen NZ?
Subscribe to Rachel’s Kitchen NZ for daily updates via email. Just enter your email address and press ‘Subscribe’.
[email-subscribers namefield=”YES” desc=”” group=”Public”]
Follow my blog with Bloglovin
Other recipes using cabbage and potatoes you might like to try: