Salmon and baked cabbage
This particular savoy cabbage had clearly seen better days and was looking rather sorry for itself. Whilst I set about shredding it finely, I set a sweet potato on to boil. I mashed the potato together with milk, pepper, and a small pinch of salt and mixed it together before stirring in the cabbage.
At the same time, I prepared a salmon fillet: in foil, finely sliced red onions. Then the salmon (skinned,) topped with more onions and a spoon or two of capers. Fold the foil over to make a parcel and it’s ready to go. I’d preheated the oven to 190C and put the salmon in for 25 minutes. I piled the cabbage/sweet potato mix onto a sheet of tin foil and pressed it down a little – 25 minutes ensued that was cooked through.
The salmon was, unsurprisingly, excellent with the capers adding an extra dimension. The cabbage was, surprisingly, really good. Soft, for the most part, with crispy bits to the tops and edges, and the sweetness of the potato bringing it together. I’ll try it again with my next cabbage, but use more potato then.