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Potato and cabbage medley

Recipe from: 5/13/1999 12:00:00 AM
Ingredients 9
Servings 4


  • 500
    baby potatoes, scrubbed
  • 100
    green beans, topped and tailed
  • 125
    bacon rashers
  • 1
    small cabbage, shredded
  • 100
    feta cheese
  • coarse salt and freshly ground black pepper
  • olive oil
  • balsamic vinegar or fresh lemon juice
  • 15
    chopped mixed fresh herbs or parsley


Boil the potatoes in a little salted water until just tender. Cook the beans in rapidly boiling water to which a little lemon juice has been added until just tender. Drain the beans and plunge into ice-cold water for a few seconds. Drain and mix with the potatoes. Grill or pan-fry the bacon until crisp, chop into smaller pieces and mix with the cooked potatoes and beans. Blanche the cabbage in boiling water for a few minutes and drain. Add to the rest of the vegetables and crumble the feta cheese on top. Season with salt and plenty of black pepper and drizzle with olive oil and balsamic vinegar or lemon juice to taste. Scatter the herbs on top, mix and serve lukewarm with crusty bread and extra olive oil and lemon juice or vinegar. Serves 4.

Read more on: starch  |  shallow-fry

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