I seem to keep on making these -- dishes that look like nothing at all but somehow transcend the banality of their parts to be really good. This is one of those dishes. It was supposed to be a lovely day and I had planned on cold poached salmon with some sort of a cucumber sauce -- undecided -- for dinner and instead, because it was freezing cold, so much so that the heat went back on, my mind went to more fall and winter inspired dishes.
1 potato, peeled, cubed and steamed until tender
1 portion cabbage (I just cut off the end in one wedge of the size that I wanted)
1/2 white onion, peeled and finely chopped
1 cup stock (I used homemade chicken stock but duck would be amazing. Vegetable stock would taste OK but the mouth feel would be different, though you could stir in a bit of vegan gelatin for the unctuousness that chicken stock gave the dish)
1 Tbsp chopped Italian parsley
1 tsp chopped capers
1 tsp chopped cornichons or pickles
2 tsps olive oil
1 tsp butter
Salt to taste
Preheat the oven to 450.
Mash the potato cubes roughly in a bowl. Stir in the egg, parsley, capers, cornichons and some salt and form into a thick patty.
Heat the oil in an oven safe skillet and pan fry the potato cake for 2 minutes on each side, over medium heat. Remove from the pan and set aside.
Add the butter to the potato cake pan. As soon as it is melted, stir in the onions and a pinch of salt. Cook for a minute or two until starting to soften.
Add the cabbage wedge, cut side down and cook for a minute before adding the stock.
Remove from the heat and place in the oven for 25-30 minutes, until the stock has reduced to a thick sauce and the cabbage is cooked through. Ten minutes before the dish is ready to come out of the oven, turn over the cabbage with a pair of tongs and gingerly balance the potato cake on its surface. This will allow it to heat through, without touching the stock reduction and losing its crunch.
Remove from the oven and plate. Enjoy the different textures and the delicious caramelized onion sauce.