A recently threw together a potato dish with cabbage and whiskey (Jack Daniels). It was actually on Saint Patrick’s Day, but only coincidentally. I thoroughly enjoyed it. The cabbage sweetened as it mingled with the booze, the potatoes were both slightly creamy yet still somewhat al dente.
The next day I had lunch at an English tea house where they served something quite similar called Rumbledethumps. They were good. But A’s version was better. Here it is.
potatoes and whiskey
I love these little baby cabbages. I think they might be a little sweeter than their big brothers, but who knows? Good old regular cabbage will do just fine for this dish. You could serve this with hot corned beef or lamb chops, or with some strong Cheddar, perhaps an Irish cheese if you want to keep to the Saint Patty’s theme. I think some sautéed greens would go well, maybe mustard greens or kale.
1-2 pounds small potatoes, halved
1 mini cabbage, chopped, or 1/4 of a small cabbage, chopped
seasonings, to taste:
salt & pepper
hawayij spice mix or your favorite curry powder
2 capfuls of your favorite whiskey
- In a pot on a medium flame, melt the butter with the palm oil.
- Add the potatoes, and stir.
- Season to taste with spices.
- Sprinkle in whiskey and let the mixture cook for 5 minutes.
Then add the chopped cabbage.
- Cover and let simmer for 20 minutes.
- Sprinkle in water if potatoes look dry.