Guest Bloggers: Giorgina and Paul's Cabbage and Potatoes - Sweet Potato Chronicles - Sweet Potato Chronicles

Guest Bloggers: Giorgina and Paul's Cabbage and Potatoes

I've  known Giorgina Bigioni for over ten years. We worked together for many of those at FASHION Mag­a­zine, where I'm the edi­tor and she was my pub­lisher. Now she's work­ing on the coolest new project called The Kit. It's a dig­i­tal beauty mag­a­zine and it launches this Sep­tem­ber. Don't worry, I'll remind you — you'll want to check it out.

While GB is known for her pro­fes­sional savvy, any­one close to her knows she's really all about her fam­ily. I remem­ber see­ing Paul com­ing to sit at his Mom's big desk after a day of sec­ond grade, doing his home­work, wait­ing for her to fin­ish up. Now some­how Paul has turned six­teen (remark­able since I haven't aged a day) and, smart lady that she is, GB still keeps him close by bring­ing the fam­ily together in the kitchen. She shared a recipe that her Mom used to make for her as a kid. When Paul was younger and pick­ier, they'd split a bowl of this cab­bage and potato dish — Paul would eat the pota­toes and Giorgina would eat the cab­bage. Now they both get to eat both! Here's Paul in the kitchen with his grandma, Phyllis.

Cab­bage and Potatoes

1 large Savoy cab­bage, sliced into 1 inch strips
4 Yukon Gold pota­toes quar­tered
3 large cloves of gar­lic crushed
Salt and pep­per
1/4 cup Extra Vir­gin Olive Oil

Method

Place pota­toes in a large pot of boil­ing water. Add rinsed and chopped cab­bage. Bring back to the boil and then lower the heat so that the veg­eta­bles sim­mer until the pota­toes are cooked through. Reserve a 1/2 cup of the water. Drain the veg­eta­bles and put back in the pot. Add the salt, pep­per, olive oil and reserved water. Sautee until the water is absorbed. Serve warm.

  

One Comment

  1. laura says:

    I can't wait to try this! Paul is SO old now.…Holy.

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