Updated: Jun 15, 2021
A popular cabbage dish sans the meat
Aneri's note: Ok, I'm embarrassed to admit that I did not know Andorra is a country. It's a tiny country nestled in between Spain and France and is mostly known for it's mountains and ski-culture.
Difficulty level (1-10): 5
Ok so I cheated a little bit on the authenticity. In Andorra they typically serve this potato meal with bacon on top. BUT as bacon is a topping and not a core ingredient for this dish, I feel omitting it is totally ok. It’s basically what I would ask the restaurant to do if I was ordering it there. This is a nice appetizer or side. If you really wanted to, you could even add fake bacon or smoked tempeh on top. This dish is vegan!
Olive oil - 3 TB
Russet potatoes - 3 small, diced
Leek - 1, slices
Cabbage - 1 small, cored and finely chopped
Garlic - 3 cloves, thinly sliced
Thyme for garnish
1. Add olive oil to a pan or pressure cooker over medium heat and add garlic. Add potatoes and leek and sauce until lightly browned. Add cabbage and mix well, add 2 cups water. Cover and simmer until potatoes are tender, 20 minutes, 8 min if using pressure cooker. Cook until water is boiled out. Season with salt and pepper.
2. In a new pan, add oil on medium heat. Create a patty with the potato mixture and add to the pan and fry both sides.
3. Garnish with Thyme.
This dish was influenced by Williams & Sonoma and Taste Atlas.