800 grams floury potatoes e.g. Agria
1⁄2 cup hazelnuts
4 tablespoons olive oil
2 teaspoons turmeric
1 tablespoon cumin seeds
sea salt and freshly ground pepper
1⁄2 small red cabbage, finely sliced
2 cloves garlic,
crushed 3 tablespoons red wine vinegar
1⁄2 cup chopped flat-leaf parsley
Preheat the oven to 180°C.
Peel and dice the potatoes. Cook in boiling salted water until 3⁄4 cooked then drain and set aside. Place the hazelnuts on a baking tray and roast in the oven until pale golden. Wrap in a tea-towel and rub off the skins. Roughly chop.
Heat 2 tablespoons of the olive oil in a large sauté pan.
Add the turmeric and cumin seeds, then the potatoes.
Season and cook over a medium heat until fragrant and crisp. Use a slotted spoon to remove from the pan and keep warm.
Do not wipe out the pan. Add the remaining oil to the pan and when hot add the cabbage. Toss to coat in the oil, add the garlic and season.
Continue turning the cabbage over a high heat and when wilted and just cooked add the vinegar. Allow to bubble up then add the potatoes and hazelnuts.
Stir in the parsley and transfer to a serving bowl. Serves 4-6