Wednesday, June 27, 2012

Salt & Vinegar Cabbage Mashed Potatoes

12 cups filtered water
5 cups red *potatoes, cubed
2 cups shredded green cabbage
1/2 cup apple cider vinegar
2 teaspoons kosher salt 
2 garlic cloves, minced
3-4 tablespoons distilled white vinegar
1 tablespoons preferred oil [I used extra virgin olive oil]
1/4 cup preferred milk [I used almond]
sea salt and coarse ground pepper

1. In a large pot bring 10 cups of water and 1/4 cup apple cider vinegar to a light boil. Drop in the cabbage and blanch for about 2 minutes. Scoop the cabbage out and place it in a bowl full of cold water to stop the cooking process and set aside.

2. Go back to the large pot of water and add in 2 more cups of water, 1/4 cup apple cider vinegar, 2 teaspoons of kosher salt and bring this pot to a rapid boil. Once boiling, add in your potatoes and cook until very tender [approximately 15-20 minutes].

3. Once your potatoes are tender and can be pierced easily with a knife, drain and place them back into the pot. Add in the garlic, white vinegar, oil, and milk and with a hand masher mix until smooth. I like to get them to a smooth yet slightly chunky texture, this compliments the cabbage well.

4. Fold in the cabbage and season with sea salt and ground pepper.

Serve right away!

Total time: 45 minutes
Serves: 4-6

*Potatoes are on the Dirty Dozen list, choose organic whenever possible.


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