What could be easier than putting all your vegetables for a meal in one pot with some butter, stock and salt and black pepper and
letting it cook until everything is tender? And, of course, with most dishes of this nature quantities are unimportant and you are only limited by the size of your saucepan.
Leftovers are delicious for lunch the next day – simply add a little more stock and heat.
Cabbage, Carrots & Potatoes in One Pot
Want to add more vegetables – throw in a cup or two of peas towards the end of cooking.
1 small cabbage, sliced
4 medium potatoes, chopped
2 medium carrots, diced
1 medium onion, diced
2 cloves garlic, finely chopped
50g butter, chopped
1 cup vegetable stock
sea salt and freshly ground black pepper
1 Place cabbage, potatoes, carrots, onion and garlic in a
saucepan. Add butter, pour over stock and season with a good grind of salt and black pepper.
2 Cover, place over a medium heat and bring to simmering. Cook, stirring occasionally for 15-20 minutes or until potatoes and carrots are tender. Serve as side dish or as a vegetable meal.
Where did the ingredients for this dish come from:
Cabbage, onion, carrots, garlic: Krismaw Gardens – Hastings;
Potatoes: JJ’s Organics – Napier; Store Cupboard Ingredients:
butter, stock, salt, black pepper.
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
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Other recipes using cabbage and potatoes you might like to try: