If you’re looking for a side dish recipe that allows you to hide some (fairly undetectable) vegetables and/or reduce overall carbs, this one is for you. We call these “Sneaky Mashed Potatoes” because they are made with a 50/50 mix of boiled green cabbage and potatoes. If you didn’t know that there was cabbage in there, it would be difficult to guess that it was an ingredient…the subtle hints of flavour only really come through when you know to look for them. Aside from that, this side is basically mashed potatoes!
We served this under our Huckleberry Braised Mutton Loin Chops, but we think it would also be a great side for dishes like Grilled Swordfish, Moroccan Salmon, Apple Cider Braised Pork, Maple Dijon Pork Loin, Walnut Pesto Turkey Pinwheels, Grilled New York Strip Steak, Cabbage and Mustard Ground Beef Roll, or Gorgonzola Stuffed Steak with Grilled Onions.
Also, take a look at our Sneaky Mashed Potatoes (Version 2) if you prefer something with some cauliflower instead of the cabbage!
Time: 30 Minutes
Ingredients (for about 2 servings):
- 1 Russet Potato
- About 1/4 of a head of cabbage
- Salt and Pepper
- Optional: A little All Purpose Flour if you need to thicken the finished product
- Slice your cabbage into squares, and add it to your pot. Then, cut your potatoes, and add them as well.
- Cover with water, and boil until the potatoes and cabbage are soft (about 20-25 minutes depending on the size of your potato pieces).
- Drain the cooking water.
- Put your cabbage and potatoes in the bowl of your food processor, and add a little butter and milk (you can always add more later, so start small).
- Puree, adding more milk or butter as needed to get the right consistency.
- Put your mashed potatoes/cabbage back into the pot, and reheat, stirring in some salt and pepper to taste.
- Optional: If your mashed potatoes are a little too liquidy, stir in some flour as needed to achieve your desired consistency.
- Plate, devour, and enjoy!