- 4 T olive oil
- 1 baby red cabbage, thinly sliced
- 1 large red onion, halved and sliced
- 75 g brown sugar
- 2 T red wine vinegar
- 6 large potatoes, cut into cylinders and very thinly sliced
- sea salt and freshly ground black pepper, to taste
1. Preheat the oven to 200°C. Heat a pan and add half the olive oil. Gently sauté the cabbage and onion for 10 minutes until soft and fragrant.
2. Stir in the sugar and fry gently until the sugar has dissolved. Add the vinegar and simmer for a further 10 minutes, or until the cabbage is a brilliant purple and glossy.
3. Arrange a layer of potato on a piece of greaseproof paper in a fan shape until you have a circle about 20 cm in diameter. Top with a second layer of potato and season.
4. Spoon the cabbage “jam” into the centre of the potatoes and add another layer of potato. Try to close up any gaps with leftover slices of potato.
5. Brush with the remaining olive oil and season again. Bake for 30–35 minutes, or until the potatoes are cooked and golden brown with crisp edges. Serve with a fresh leafy salad.
Cook's note: I used to work at a bistro called 3 Fat Fish in Jeffrey’s Bay, and one of my duties was preparing tiny, flower-shaped, pastry-less potato galettes as an accompaniment to one of the steak dishes. This is a big one meant for sharing and I’ve crammed it with a cabbage ‘jam’, which has a striking colour and tastes pretty sensational.
Photographs: Toby Murphy
Food assistant: Emma Nkunzana