Sautéed Cabbage and Roasted Potatoes

1. Preheat oven and prepare potatoes

Preheat your oven to 450°F and line a baking sheet with parchment paper. In a large bowl, toss the Yukon gold potatoes with 1 tablespoon of extra-virgin olive oil, 1 teaspoon of coarse sea salt, and a generous grind of freshly ground white pepper until the potatoes are evenly coated. Spread them out on the prepared baking sheet and roast for 35-40 minutes, or until the potatoes are tender with golden edges.

2. Prepare carrot purée

While the potatoes are roasting, place the thinly sliced carrots in a medium saucepan with ¾ cup of water and ½ teaspoon of coarse sea salt. Bring the mixture to a boil, then reduce the heat and let the carrots steam for about 15 minutes, or until they are very tender. Drain the carrots and let them sit for about 20 minutes to dry out a bit.

3. Blend carrot purée

Transfer the carrots to a blender, add 1 teaspoon of red wine vinegar and 1 tablespoon of extra-virgin olive oil, and blend until smooth. If the purée is too thick, you can add a little water, one tablespoon at a time, to reach your desired consistency. Taste and adjust the seasoning with additional salt or vinegar if needed.

4. Sauté cabbage with spices

Heat 2 tablespoons of extra-virgin olive oil in a large sauté pan over medium heat. Add the brown mustard seeds, red pepper flakes, raw cane sugar, and ½ teaspoon of coarse sea salt. Stir for about 2 minutes, or until the mustard seeds start to pop and the spices are fragrant.

5. Cook cabbage and combine with potatoes

Add the thinly sliced green cabbage to the pan and sauté for about 3 minutes, or until the cabbage begins to soften. Then, add the roasted potatoes and 6 tablespoons of vegetable stock or water to the pan. Toss everything together, cover the pan, and cook for an additional 4 minutes, or until most of the liquid has evaporated and the flavors have blended beautifully.

6. Serve and garnish

To serve, spread a generous dollop of carrot purée on each plate. Top with the spiced sautéed cabbage and roasted potato mixture. Drizzle with Ginger-Habanero Vinegar and garnish with fresh flat-leaf parsley leaves. Enjoy immediately for the best flavors and textures.