Now this is a simple but very fulfilling recipe that my husband came up with only to please me and clean out the fridge after a very white and wonderful holiday up north (more about this next time!). It’s seasonal yet exotic, it’s warming and sweet and spicy all in one. I love it when leftovers come together like this. I know it does not make for the most glamorous food photo, but do not let that stop you if you like what you see in the ingredients list.

Here in Holland we have a variety of cabbage that we call ‘spitskool’ (translation: pointy cabbage). After some research I found out that this should be the same cabbage as the ‘Early Jersey Wakefield Cabbage’. Anyway, it’s a white cabbage and I suppose any white cabbage will do, even if it does not have the intelligent pointy head.

Cook the potatoes in salted water until soft. Mash them with a ricer. Add a splash of the milk and a splash of coconut milk and stir with a fork and repeat until the right soft and creamy consistency. Do not ‘over’ stir the mash or it will become gluey. The less you stir the better! Taste and season with salt and a pinch of the curry powder.

Quarter the cabbage and shred finely with a kitchen knife. Chop the onion and soften with the chopped chili and some salt in a bit of oil on low heat. Add the ginger, curry powder and turmeric powder and cook for one minute. Add the coconut milk and the cabbage and stir well. Now add some water so the cabbage is almost covered in liquid. Cook for ten minutes until the cabbage is only just tender (do not overcook!) and still has a ‘bite’. Serve with the potato mash. Enjoy!