Braised cabbage with chorizo & creamy mashed potatoes

Prep 20 mins | Cook 35 mins | Serves 4-6 as side dishes

2 tbs olive oil
2 chorizo sausages, chopped
2 garlic cloves, crushed
¹⁄₂ medium (about 750g) Savoy cabbage, trimmed and shredded
¹⁄₂ cup dry white wine
¹⁄₂ cup chicken stock
5 thyme sprigs

Creamy mashed potatoes
900g Sebago potatoes, peeled and chopped
30g butter
¹⁄₂ cup light cream

Step 1 Heat oil in a large non-stick frying pan over medium heat. Add chorizo and cook, stirring often, for 5 minutes. Add garlic and cabbage and cook, stirring often, until cabbage wilts. Add wine and simmer for 2 minutes. Stir in stock and thyme, cover and simmer for 15 minutes until cabbage is tender. Season with salt and pepper to taste.

Step 2 Meanwhile, to make mash, cook potatoes in a saucepan of salted boiling water for 12 minutes until tender. Drain and return potatoes to pan. Mash over heat for 1 minute for potatoes to thoroughly dry. Remove from heat and add butter. Mash until smooth. Using a wooden spoon, beat in cream (if necessary add extra cream or milk to desired consistency). Season with salt and pepper to taste. Serve with cabbage.

Good for you ... Savoy Cabbage

An excellent source of vitamin C, which contributes to the normal functioning of our immune system.

Provides folate, one of the B group vitamins that is needed for normal formation of blood cells.

A source of dietary fibre, which helps the intestine to function normally and keep us regular.

The darker the leaves, the higher the vitamin content.