Slovak Lokše Potato Flatbreads with Cabbage

Ingredients

• 1 lb potatoes, mashed
• 2 cups shredded cabbage
• 4 small flour tortillas
• 1 tbsp extra-virgin olive oil
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp caraway seeds
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Heat half the olive oil in a wide skillet over medium heat and cook the onion with a pinch of salt for 5 minutes until soft.
2. Add the shredded cabbage and caraway seeds and cook for 12 to 15 minutes, stirring occasionally, until the cabbage has completely collapsed and caramelised to a deep gold at the edges.
3. Do not rush the cabbage. Sweet, browned cabbage is the whole filling, and pale steamed cabbage will taste of nothing.
4. Add the garlic for the last 30 seconds, season with salt and plenty of black pepper, and set aside.
5. Season the mashed potato well with salt and pepper and warm it through in a small pan with a splash of water so it is soft and spreadable.
6. Heat a dry heavy skillet over medium heat with no oil. Toast each tortilla for 1 to 2 minutes per side, until soft, hot, and blistered in spots.
7. Brush each hot flatbread with the remaining olive oil, spread it with the warm mashed potato, and pile the caramelised cabbage down the centre.
8. Fold or roll each one, cut in half, and serve at once with the fresh herbs and lemon wedges.

Allergen note: Contains gluten.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.