Lunchbreak: A winter getaway at The Abbey Resort in Lake Geneva

Preheat the oven to 425°F.

Wash and cut the potatoes into small cubes.

Toss the potatoes with olive oil, salt, and black pepper in a bowl.

Spread the potatoes on a baking sheet and roast for 25-30 minutes until crispy and golden, flipping halfway through.

While the potatoes roast, slice the cabbage into wedges.

Heat olive oil in a large skillet over medium-high heat.

Add the cabbage wedges to the skillet and sear for 3-4 minutes on each side until caramelized.

Remove the cabbage from the skillet and set aside.

In the same skillet, add minced garlic and ginger, cooking for 1-2 minutes until fragrant.

Stir in the red curry paste and cook for another minute.

Pour in the coconut milk and vegetable broth, stirring to combine.

Add lime juice and soy sauce, simmering for 5-7 minutes until slightly thickened.

Return the cabbage to the skillet, coating it with the sauce for 2-3 minutes.

Serve the seared cabbage topped with crispy potatoes, garnished with chopped scallions and cilantro.

Spice Level:

Dietary