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Warm potato bowl with fermented cabbage, carrot & sour cream

Warm roasted potatoes, tangy fermented cabbage and carrot, and cool sour cream come together in a simple bowl full of contrast. Crisp edges, creamy dressing, and bright fermented vegetables make this an easy, comforting dish with plenty of texture and depth.

June 24, 2026

Brine and Bloom

Writing about fermentation for healthier living

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Simple, comforting, and excellent for lunch

The warm potatoes soften the sharpness of the ferment, while sour cream turns everything into a proper bowl of comfort.

Potato Bowl with fermented cabbage & carrot

Ingredients:

500g potatoes, cut into 3cm chunks
20g olive oil
4g salt, plus more to taste
100g fermented cabbage and carrot, drained
80g sour cream
10g fresh dill or chives, chopped
10g Dijon mustard
10g lemon juice
1 small garlic clove, grated
Black pepper, to taste

Directions:

Heat the oven to 220°C / 200°C fan.
Toss the potatoes with olive oil and salt. Spread on a tray and roast for 35–45 minutes, turning once, until crisp and golden.
Meanwhile, mix the sour cream, mustard, lemon juice, garlic, herbs, and black pepper in a bowl.
When the potatoes are ready, let them cool for 3–4 minutes. Add them to bowls, spoon over the sour cream dressing, and top with the fermented cabbage and carrot.
Do not roast the fermented vegetables. Add them at the end so they stay crisp and lively.