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Charred Cabbage and Crispy Potatoes with Jalapeño-Garlic-Cilantro Sauce

Yields1 Serving

Charred Cabbage and Crispy Potatoes with Jalapeño-Garlic-Cilantro Sauce

 1 lb small new potatoes
 1 small green cabbage, cut into 1-2-inch wedges or 1 inch cross-sections
 canola oil, for cooking
 butter, for cooking
 salt, to taste
 aged Irish cheddar, gruyere, Mimolette or Manchego (optional)
 1 cup loosely packed fresh cilantro
 1/4 cup mayonnaise
 1/4 cup sour cream or plain yogurt
 1 jalapeño, halved and seeded
 1 garlic clove, peeled
 1-2 Tbsp lime juice
 salt, to taste

Preheat the oven to 450F. Cover the potatoes with water in a pot that will accommodate them, bring to a boil and cook until they’re just fork-tender. Drain. (You can do this up to a few days in advance, and keep them in the fridge.) Lay them out on a baking sheet and flatten each with a fork. Drizzle with oil, sprinkle with salt and roast for 15-20 minutes, or until crispy and golden. If you like, drizzle the cabbage wedges or slices with oil and roast them alongside on the baking sheet. Otherwise get a heavy skillet nice and hot, add a generous drizzle of oil and cook for 5-8 minutes per side, until deep golden and starting to blacken on both sides, and tender-crisp in the middle. (If it doesn’t seem to be cooking through the middle, add 1/4-1/2 cup water or stock and cover the pan for a few minutes to allow it to steam a bit. I avoid this because the cabbage can be a bit more wilted, but some people like that too!)


To make the sauce, combine the cilantro, mayonnaise, sour cream, jalapeño, garlic, lime juice and salt in a food processor or blender and pulse until smooth. Drizzle it over the cabbage and potatoes, and if you like, top with a few curls (make them with your vegetable peeler) of aged Irish cheddar or other cheese. Serves 6ish.