Braised Garlic and Herb Cabbage with a Pea Mash and Sausages

Sometimes I have an idea but I have no clue how to actually bring it together or how it will work.  This Braised Garlic and Herb Cabbage with a Pea Mash and Sausages is one of those dishes that seemed to come together as I was cooking it.

The Viking loves cabbage and I love The Viking so I try and use cabbage as often as I can. I’m a big believer in not messing around with veg too much. Cabbage has a unique, delicious taste if you cook it nicely and so some simple herbs and garlic is all you need to enhance that taste.

Braised like this in chunky wedges ensures you keep the texture too and the little griddle lines add a wonderful charred quality that elevates these to more than just a side.

I’m serving them with roasted sausages and a cheats pea and herb mash that is out of this world!

for the braised cabbage

• 1 savoy cabbage
• 150g butter – very soft
• 3 garlic cloves – peeled and crushed
• 2 sprigs fresh rosemary – finely chopped
• 2 sprigs fresh thyme – finely chopped
• salt and pepper
• 1/2 litre vegetable stock

for the pea and herb mash

• 150g frozen peas
• 1 large teaspoon garlic and herb cream cheese – I love this one from Paysan Breton
• 1/2 teaspoon Dijon mustard
• 1 carton ready made mashed potatoes (or make your own)

Start with your favourite sausages – get them into a roasting tin and into the oven. I usually roast my sausages at 180C / 380F for about 30 mins.

The cabbage

For the braised cabbage, place the butter into a large bowl and crush in the garlic and add the chopped herbs. Stir together and set aside.

Chop the cabbage into wedges – the trick it to leave the stem in place as this will hold the cabbage together.  Halve the cabbage through the root, then divide each half into 4 wedges.  Slather both sides of each wedge in the garlic and herb butter.

Place a griddle pan on a high heat and once the pan is hot lay the cabbage wedges into it.  You may want to do this in batches.  Turn them over after about 6 mins or until they have golden brown tan lines.  Once both sides are done, pour in enough stock to come 1/3rd of the way up the cabbages.  Pop the lid on the pan and let them sweat on a medium heat for 5 mins.  Remove them from the heat and set aside.

The Pea Mash

To make the pea mash, boil the peas for a few mins until cooked, then drain them well and add the cream cheese and mustard.  Whizz up to a rough puree with a stick blender.  To build the mash, I use a pre-made mash (the supermarkets make all kinds of fancy pre-made mashed potatoes that really can’t be beaten)

Smooth some mash onto a plate and then smooth a spoonful of the pea puree across the top, making a sort of ripple effect.  Then serve the sausages alongside the wonderful braised cabbage.

For more cabbage recipes, check these out on Dom in the Kitchen.

Eat and of course, enjoy!