Sweet and Smoky Tomato Glazed Cabbage and Crisp Potatoes

Here, Patatas Bravas are the inspiration. You could use this dish like a tapa and serve smaller amounts of it, or use it as a side dish. Serve hot, warm, or room temperature.

INGREDIENTS:

6 cups of cabbage cut into ¼-inch by 2 inch strips

1 to 1½ pounds waxy potatoes, such as Yukon Golds, cleaned and sliced into ¼-inch thick slices

3-4 cups seeded tomatoes, liquid saved, cut into medium dice

1 small (1 scant cup or less) onion, minced

1 small clove of garlic, minced

1 teaspoon Pimenton de la Vera

1 pinch Piment d’Espelette or cayenne, to taste

1-2 teaspoons sugar, if needed

1-2 tablespoons high-quality Sherry vinegar

1 bay leaf

½ tablespoon fresh marjoram or oregano, finely chopped

2 tablespoons flat leaf parsley, finely chopped

½ cup dry white wine, or as needed

Salt and pepper to taste

Olive, preferably Spanish, but try to use a fruity one rather than peppery, as needed

METHOD:

Bring a large pot of water to the boil and salt it well. There should be enough water to cover the potatoes by half. Once boiling, add the potatoes and cook until they are just turning tender. They should be cooked enough so they won’t be raw after frying, but not so done they fall apart in the oil. Start checking after 8 minutes. Drain the potatoes well and spread out on a clean kitchen towel.

Heat a really wide pan (12-14 inches) over high heat. While the pan heats, spray the potato slices with oil and season well with salt and pepper. When the pan is hot, add oil to cover the bottom well and when the oil is almost smoking, cover the bottom with potato slices. Cook until they are crisp on both sides, then transfer to a sheet pan covered with paper towels or paper bags. While the first batch dries, fry the next batch. Continue until done. Allow the potatoes to dry at room temperature. Lower the neat to medium.

Return the pan to the heat and make sure there is some oil in the pan. Add the onions and toss to coat with oil. Cook until translucent, then add half the garlic, bay leaf, and marjoram or oregano. Cook 30 seconds, then scatter the Pimenton de la Vera over all along with the Piment d’Espelette or cayenne. Stir in the tomatoes and any of their liquid that has accumulated. Cook until the tomatoes start to break down into a jammy mass. Add half the wine and cover. Cook 2 minutes to help break down the tomatoes and infuse with the wine flavor. Remove the top. Taste the tomato onion “jam”. If needed, add a little sugar to help bring out the fruity and sweet notes of the jam and cook in. Then, add the Sherry vinegar and stir in. Cook to reduce a little. Taste again to ensure the jam has a nicely smoky aroma and taste. If not, add a little Pimenton and chili if you desire.

Add the cabbage and toss to mix in with the jam. Add the rest of the herbs. Cook a minute. Add the rest of the wine. (There should be just enough to cover the pan bottom. The idea is to steam the cabbage to soften it and flavor it a little, but not to have so much the cabbage swims in it.) Put the top on the pan and cook 1-2 minutes; just until the cabbage wilts a bit and picks up some of the wine flavor. Cook, tossing frequently, until the cabbage is tender but not rendering down. It should still have a little crunch to it. Cook a little more, and if the sauce is not thick but the cabbage is getting very soft, use tongs to get the cabbage out but leave the sauce in the pan until the tomatoes thicken up.

Remove the bay leaf and add the potatoes and raise the heat to high. Keep the potatoes moving while heating them so the sauce does not burn. Once they are heated through, add the cabbage in and toss to combine. Toss and season as needed, and serve hot.

Serves: 4

Source: Chef Andrew E Cohen