Ham with Red Cabbage and Mashed Potatoes

Tonight we are having a good Danish dish which can be prepared in under 30 minutes. It is perfect for a cold winter evening. Most of the Danes, myself included, have left-over cabbage and even some ham left-over  from the holidays. This dish takes about 20-25 minutes to make and tastes great. I’ve made the mashed potatoes with heavy cream. It may seem like a luxurious thing to be making mashed potatoes with on a week night, but it tastes wonderful.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ham with Red Cabbage and Mashed Potatoes

Serves 4

Mashed potatoes:

2 lbs. or 1 kg large russet potatoes, peeled and halved lengthwise

salt and freshly ground white pepper to taste

1 cup heavy cream

3 tbsp. butter

Ham with red cabbage:

1 red onion, chopped

1/4 of head of red cabbage, roughly chopped

1 Granny Smith apple, cut into wedges

½ lb. (250 g) smoked ham, cut into large  chunks

1 tbsp. oil

3 tbsp. red wine vinager

1 tsp. caraway seeds

2 tsp thyme.

1 tbsp. brown sugar

To make potatoes, cut crosswise into 1-inch thick pieces. (Don’t cut them to small or they will absorb too much water. Put them in a pot, add cold water to cover, and add a pinch of salt. Bring to a boil, decrease heat to a simmer, and cook until soft, about 10 minutes; drain. Return potatoes to the pot and shake over medium heat for a few seconds to help the excess water evaporate. Add the cream and bring to a boil, then remove from the heat, add butter, and stir. Mash them in the pot with a potato masher and use a whisk to make light and fluffy potatoes. Try not to use an electric mixer. Season with salt and pepper.

To make the ham and cabbage, while the potatoes are cooking, heat oil in a deep sauté pan and fry onion 3 minutes. Add cabbage together with vinagar, caraway seeds and thyme and sauté 3 minutes. Add apple wedges, brown sugar and ham. Heat the dish 3 minutes or until the sugar has melted.

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