Ūpoko 3 - Crushed Potatoes, Buttered Cabbage & Spinach - Parareka Pēpē, Kāpeti Pata me te Rengamutu

Crushed potatoes displayed in a bowl on the bench

Serves 4

  • 4 potatoes                                      parareka
  • 6 cabbage leaves                          kāpeti
  • 4 servings frozen spinach             rengamutu
  • 2 tbspn butter                                pata
  • 1 tbspn fresh parsley                     parehi mata
  • 1 red onion                                      riki whero
  • 1 tspn crushed garlic                      kāriki pēpē (for recipe read keep as garlic)
  • 75 mls cream                                  kirīmi  
  • 3 tbspn olive oil                              hinu ōriwa (1 for the spinach and 2 for cabbage)    
  • Salt to taste                                     tote


  1. Pre cook your whole potatoes, drain and leave in the pot to keep warm.
  2. When serving crush them with your fork and add a knob of butter.
  3. Put a frypan and a saucepan on the stove on a hot temperature.
  4. In the frypan put the oil, garlic and onion and sauté for a minute, add the thawed chopped spinach to the pan and fry for 2mins.
  5. Take off heat.
  6. In the saucepan on a hot heat add the remaining 2 tbspn of oil, butter, add the finely sliced cabbage, parsley, and salt to season, place the lid on, stirring often for 3mins.
  7. Take off heat.

Ka hiahia pea koe ki

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