Whether served as a starter or a side dish, a slice of this tasty potato and savoy cabbage leaf pie brings the body the protective benefits of cabbage, which is both anti-anaemic and anti-tumoral.
Peel the potatoes, wash them, dry them and cut them into cubes. Cook them in salted boiling water. Once cooked, remove them with a slotted spoon and set aside. In the same water, cook the cabbage leaves for 2–3 minutes, until tender. Drain them and lay them out on a clean tea towel.
Preheat the oven to 180 degrees and line a cake tin with baking paper. In a large frying pan, pour in the oil and brown the onion. Add the half courgette cut into julienne strips, the leek cut into rounds and cook for about 3 minutes. Add the remaining cabbage cut into strips and a little thyme. Continue cooking over a medium heat until the cabbage softens and becomes sweet to the taste. Season with sea salt.
While the vegetables finish cooking, mash the potatoes in a large bowl. Add the cabbage mixture to the potatoes, season with a little chilli, the apple cider vinegar and a little olive oil, to make everything smooth and creamy. Take the blanched cabbage leaves and use them to line the bottom and sides of the tin, bearing in mind that a couple will be needed to cover the top of the pie. Spread the potato and vegetable mixture evenly in the tin and press down firmly to compact it. Cover with the two remaining cabbage leaves, drizzle a little oil over the surface and add fresh herbs to taste. Bake in the preheated oven for about 15–20 minutes.