Recipes

(Recipe) Savoy Cabbage Mash with Falafel and Cumin

09
Jan

Looking for a hearty, nutritious, and flavorful dish that combines comfort food with a twist? This Savoy Cabbage Mash with Falafel and Cumin is the perfect choice! Combining the creamy textures of mashed potatoes and parsnips with the earthy flavors of cumin and paprika, this dish is a modern take on traditional Dutch stamppot. The addition of crispy falafel balls and a dollop of tangy yogurt creates a balanced meal that’s both satisfying and full of character. Whether you’re cooking for family or looking to impress guests with a unique, plant-forward dish, this recipe is sure to become a favorite at your table!

(Recipe) Savoy Cabbage Mash with Falafel and Cumin

Ingredients

500 g parsnips
1 tsp cumin seeds
250 g meat for meatballs or 1 pack of falafel balls
100 ml heavy cream
250 g strained yogurt or Greek yogurt
1 tsp paprika powder
1 savoy cabbage
800 g floury potatoes
20 g fresh parsley or 1 generous tablespoon of dried parsley

Instructions

Prepare the Vegetables:
Peel the potatoes and parsnips, then cut them into even-sized pieces. Place them in a pot with just enough water to cover them, add a generous pinch of salt, and cook for 30 minutes until soft and tender.
Cook the Cabbage:
While the potatoes and parsnips are cooking, chop the savoy cabbage. Add it to the pot during the last 5 minutes of cooking time.
Cook the Falafel:
Heat a drizzle of oil in a frying pan and cook the falafel balls for about 5 minutes, turning occasionally, until golden brown all around.
Mash the Vegetables:
Drain the potatoes, parsnips, and cabbage. Add the heavy cream, cumin seeds, and paprika powder to the pot. Quickly and roughly mash everything together until well combined but still slightly chunky.
Season and Garnish:
Season the mash with salt and pepper to taste. Roughly chop the parsley and sprinkle it over the mash.
Serve:
Serve the mash with the falafel balls and a dollop of yogurt on the side.