Vegetarian Cabbage and Potato Bake Recipe
This simple cabbage and potato bake uses leftover boiled potatoes to create a simple and easy vegetarian meal that makes the most of Sunday lunch leftovers.
Servings 2 Servings
Calories 407kcal
Ingredients
- 400 g Leftover Boiled Potatoes 2½ Cups
- ½ Small Savoy Cabbage 350g
- 1 Medium Onion 150g
- 1 tablespoon Grainy Mustard
- 2 Eggs
- 25 g Butter 2 tablespoon
- Salt (to taste, this will depend on how salty your leftover boiled potatoes are)
- ¼ teaspoon Black Pepper
Instructions
- Bring a 20cm or 8" saucepan of salted water (1 Teaspoon in a pan this size) to a boil.
- Cut the half-savoy cabbage into quarters and cut out the woody stalk, then cook it in the boiling water for two minutes.
- Top and tail the onion, then peel it and cut it into 8 wedges.
- Break up the leftover potatoes with your fingers into uneven bits
- Heat a 28cm or 11" oven-proof frying pan or skillet over medium-high heat, and when the pan is hot, add the butter. When the butter begins to foam, add the onion and cook for 5 minutes, stirring occasionally.
- Add the potatoes and grainy mustard and stir to coat.
- Nestle the cabbage into the pan and place it in the oven. Cook for 15 minutes at 220°C or 450°F.
- Crack the eggs over the potatoes, season with salt and pepper and return to the oven for 10 minutes or until the eggs are cooked.
Nutrition
Serving: 1 | Calories: 407kcal | Carbohydrates: 56g | Protein: 14g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Cholesterol: 213mg | Sodium: 578mg | Fiber: 10g | Sugar: 4g
