Ingredients
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1 1/4 pounds
red potatoes
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6 tablespoons
butter
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1/2
small celeriac, chopped
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1
small red onion, chopped
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1 pound
red cabbage, cored and shredded
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1 teaspoon
Kosher salt
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1/4 teaspoon
black pepper
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1/2 teaspoon
ground coriander
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1/4 teaspoon
garam masala
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1/2 teaspoon
chili powder
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Sour cream to serve
Directions
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Place potatoes in a large pot and cover with 1 inch salted water. Boil potatoes until they are tender when pierced with a fork. Drain and mash. Set aside.
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Meanwhile, melt butter in a large cast iron skillet over medium heat. Add celeriac and onions and cook until softened, about 3-5 minutes. Add cabbage, salt, pepper, coriander, garam masala, and chili powder. Stir well and cook for about 10 minutes, until cabbage is wilted and soft. Remove from heat.
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Stir mashed potatoes into cast iron and mix until cabbage and potatoes are evenly distributed. If mixture is looking dry, drizzle olive oil on top and mix. Use a wooden spoon to pat down vegetables so they're even and flat, like a cake. Place cast iron back over medium high heat and cook, without touching, for about 10 minutes, until bottom side is browned.
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Remove from heat and place a large platter or cutting board on top of cast iron and gently flip to turn cake upside down. Slice into large wedges and serve with sour cream on top.
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