White Cabbage Chorizo Vegetable with Mashed Potatoes

Ingredients

• 1 head white cabbage (ca. 1 kg)
• 2 shallots
• 2 tbsp clarified butter
• 0.5 tsp black peppercorns
• 1 small dried chili pepper
• 2 juniper berries
• 1 bay leaf
• 3 tbsp white wine vinegar
• 100 ml dry white wine
• Salt
• 300 ml Vegetable broth
• 1 Tbsp clarified butter
• 200 g chorizo
• 800 g starchy potatoes
• 100 ml hot milk
• 2 tbsp butter
• Salt
• a pinch ground nutmeg
• black pepper (freshly ground)
• 1 sprig thyme (for garnish)

Instructions

1. 1.

   Remove the outer leaves of the cabbage, wash the head, cut off the stem, halve it and cut into coarse strips. Heat clarified butter in a wide, high-sided pan and sauté the cabbage for 3 minutes while stirring. Meanwhile crush the peppercorns and chili pepper, then add them with the juniper berries and bay leaf to the cabbage. Deglaze with vinegar and white wine, season with salt, pour in the broth, cover and simmer gently for 20-30 minutes until tender.

2. 2.

   Wash the potatoes and steam them for about 30 minutes until cooked. Peel them, press hot through a potato masher into a pot, add hot milk and butter, and stir smoothly with a wooden spoon. Season with salt and nutmeg to taste.

3. 3.

   Heat clarified butter, dice the chorizo, and fry it in the butter for 1-2 minutes until crisp.

4. 4.

   Serve the white cabbage mixture and mashed potatoes in bowls. Sprinkle the mash with freshly ground pepper, top the cabbage with chorizo, and garnish with a sprig of thyme.