Gumbo, in all its many forms, is the quintessential Deep South dish. Try this vegetarian sweet potato gumbo with cornbread recipe and you'll realise why cabbage was invented – the combination of that delicious veg with cayenne, oregano, thyme and white pepper is a match made in food heaven.
Serves 6
Takes 50 minutes to make and 20-25 minutes in the oven
Per serving:
821kcals
37.8g fat (20g saturated)
16g protein
107.8g carbs
20.2g sugar
2.4g salt
1. Put the oil, celery, chillies, onion, garlic, salt, dried herbs, cayenne and pepper in a saucepan over a medium heat and cook, stirring, for 6 minutes.
Try this as a base for creamy wintry soups or as a rub for roasted root vegetables.
2. Add the stock, 150ml water, tomatoes, okra and bay leaf. Boil, then add the potato and cabbage. Cook for 15 minutes. Season, then discard the bay leaf.
3. Meanwhile, preheat the oven to 200°C/fan180°C/gas 6 and grease a 12-hole muffin tin. In a bowl, mix the flour, sugar, polenta and baking powder, then mix in the egg, milk and butter. Divide equally between the muffin holes and bake for 20-25 minutes. Serve with the gumbo.
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