Potato, cabbage and nutmeg bake

This is a really tasty way of cooking potatoes and cabbage and is great for using up leftovers! Although I’ve given quantities here, you can make this dish using roughly equal amounts of potato and cabbage in any quantity, and you could use spring greens or kale instead of cabbage.

As a variation, add cooked sliced vegan sausages either before or after baking to serve this as a main dish.

Serves 6 as a side dish

1 cabbage
750g potatoes
1 onion or leek (optional)
1 1/2 tsp ground nutmeg
1 tsp Parmazano (optional)
salt and pepper to taste
1 tbsp vegan margarine

Preheat the oven to 200°c.

Chop the potatoes into 2cm chunks, slice the cabbage and cook them both. Chop and fry the onion or leek if using.

Add the potato chunks to a large baking dish and mash slightly, so that they go fluffy round the edges but don’t fall apart. Add all the other ingredients and mix well.

Bake in the oven for about 15 minutes.


From an early age Rick would rather pick up a carrot than a sausage. Not a vegetarian, but would like people to think he was.

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