Cabbage, Potatoes and Carrots (for Corned Beef)
Description
The ideal sides for your St. Patrick's Day festivities
Ingredients
- 1 kg russet potatoes, scrubbed, quartered
- 120 ml extra-virgin olive oil, divided
- coarse salt, freshly ground pepper
- 1 large cabbage, cut through the core into 8 wedges
- 4 whole cloves
- 1 tsp. coriander seeds
- 1 tsp. mustard seeds
- 1 tsp. peppercorns
- 1/2 tsp. crushed red pepper flakes
- 2 garlic cloves, finely grated
- 6 Tbsp. white wine vinegar
- 1 Tbsp. honey
- 9 g finely chopped dill
Instructions
1. Preheat to 190 C. Toss potatoes and carrots in 1/4 cup oil, 1 tsp. salt, and 1 tsp. pepper on a rimmed baking sheet. Rub cabbage wedges with 1/4 cup oil; season on all sides with 1 tsp. salt and 1 tsp. pepper. Arrange on another rimmed baking sheet. Roast, turning cabbage, tossing potatoes and carrots, and rotating sheets top to bottom halfway through, until golden brown and tender, 45–40 minutes. (The cabbage might be done before the potatoes and carrots.)
2. Meanwhile, coarsely crush cloves, coriander seeds, mustard seeds, peppercorns, and red pepper flakes with mortar and pestle. Transfer to a small saucepan and cook over medium heat, swirling often, until fragrant, about 2 minutes. Add garlic and remaining 3/4 cup oil and cook, stirring, until garlic sizzles, about 1 minute. Transfer to a medium heatproof bowl. Stir in vinegar, honey, and 2 tsp. salt. Let cool, then stir in dill.
3. Serve roasted cabbage, potatoes and carrots alongside a corned beef. Drizzle all over with dill sauce.