Cabbage with Potatoes and Taleggio (4-6)

A lovely vegetable side from ” Nigellissima” by Nigella Lawson. Any leftovers work well in frittata the next day- use 2 eggs for every 100g of the cabbage and potato mix.

Cabbage with Potatoes and Taleggio (4-6)
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Cabbage with Potatoes and Taleggio (4-6)
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Ingredients
Servings:
Instructions
  1. Heat the oil in a heavy based wok or large pan then add the diced potato. Cook in the hot oil, stirring often, for 10 minutes. It should be almost cooked through.
  2. Stir in the spring onions and fennel seeds and cook, stirring, for another minute. Now add the cabbage, turning with a wooden spoon and making sure the potato is mixed in.
  3. Add the hot water, season to taste, stir then cover. Turn the heat down and simmer for 10 minutes or until the potatoes and the cabbage are cooked through.
  4. Remove from the heat then pinch out blobs of the cheese and drop into the pan, stirring as you go. Serve from the pan.
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