Cabbage And Potatoes Recipes

COLCANNON (IRISH MASHED POTATOES WITH CABBAGE)

Steps:

• Gather the ingredients.
• Place cabbage, onion, and water in a saucepan or Dutch oven and quickly bring to a boil. Reduce heat, cover, and simmer about 8 minutes until tender. Do not overcook.
• Add mashed potatoes , milk, butter or margarine, salt , and pepper . Mix well, stirring often until heated through. Serve warm as a side dish.
• Enjoy!

HOW TO COOK CABBAGE AND POTATOES

Steps:

• Fry 5 strips of bacon in a skillet over medium heat until they're crispy. Chop the bacon into 1⁄2 to 1 inch (1.3 to 2.5 cm) pieces and place them in a deep skillet. Turn the burner to medium and stir the bacon occasionally as it fries. Cook the bacon until it's completely fried and crispy. The amount of time this takes depends on how thick your bacon slices are. Plan on frying the bacon for 5 to 10 minutes. Prep the cabbage and potato while the bacon is frying.
• Transfer the fried bacon to a paper towel-lined plate. Once the bacon is completely crispy, carefully scoop it up with a slotted spoon. Put the pieces on the paper towel-lined plate, which will absorb the excess grease. Leave the grease in the skillet because you'll cook the cabbage and potato in it.
• Shred 1/2 a head of cabbage and chop 1 potato into 1⁄2 inch (1.3 cm) pieces. Rinse the vegetables and place them on a cutting board. To shred the cabbage, slice it in half through the core. Cut out the white core and discard it. Then, slice across the cabbage in 1⁄2 inch (1.3 cm) strips. Take the potato and cut it into 1⁄2 inch (1.3 cm) pieces. You can peel the potato or leave the skin on for added texture.
• Add the cabbage, potato, salt, and pepper to the skillet. Place the shredded cabbage and potato pieces into the skillet with the bacon grease. Stir in 1/4 teaspoon (1.4 g) of salt and 1/4 teaspoon (0.5 g) of ground black pepper. If you like a little extra crunch, sauté 1/3 cup (50 g) of diced onion in the skillet for about 5 minutes before you add the cabbage and potato.
• Cover the skillet and fry the mixture over medium heat for 7 to 8 minutes. Keep the burner on medium heat and put the lid on the skillet to trap the steam. Cook the cabbage until it's tender and stir the mixture every few minutes so it fries evenly. Wear oven mitts when you lift the lid off of the skillet and ensure that the steam doesn't burn you.
• Stir in the garlic and cook the uncovered mixture for 1 minute. Remove the lid and add 5 cloves of minced garlic. Stir until the garlic is incorporated and cook it just until it becomes fragrant.
• Turn off the burner and stir in the crispy bacon pieces. Sprinkle the fried bacon over the cabbage and potato mixture. Then, stir until it's combined and spoon the cabbage and potato mixture onto serving plates. Although you can store leftover cabbage and potatoes in the refrigerator, the mixture will continue to soften as it's stored. Eat the cabbage and potatoes within 3 days.

CREAMY POTATOES WITH CABBAGE

Steps:

• Heat a medium Dutch oven over medium heat. Add 1/4 cup of the oil to the pan along with the garlic and onions. Season with 1/2 teaspoon salt. Cook the onions slowly, stirring often with a wooden spoon, until they are soft and tender, about 8 minutes. Add the cabbage and an additional 1/2 teaspoon salt and stir to combine. Cook until the cabbage wilts, about 2 minutes. Stir in the potatoes and enough broth to cover the mixture. Season with 1 teaspoon salt. Bring the mixture to a simmer and cook, stirring often, until the liquid is reduced by half, the potatoes are tender and the cabbage is silky and soft, 30 to 35 minutes. Using a potato masher or a whisk, crush the mixture until it loosely resembles the consistency of mashed potatoes. Stir in the remaining 1/4 cup oil and serve sprinkled with chives.

POTATO AND CABBAGE CASSEROLE

Steps:

• In a large bowl, combine the first six ingredients. Crumble beef over mixture; toss gently. Transfer to a greased 3-qt. baking dish. Spread soups over top. , Cover and bake at 350° for 1-1/2 hours or until the meat is no longer pink and the vegetables are tender.

CABBAGE AND POTATOES

Steps:

• In a heavy skillet, fry bacon until crisp, do not drain.
• Add potatoes and onion, cook until lightly browned.
• Stir in cabbage, vinegar and hot water.
• Continue to cook over medium heat until cabbage is wilted and potatoes are fork tender; stirring frequently.
• The water should cook out, if needed raise heat and continue to cook until the cabbage and potatoes are lightly browned.
• Sprinkle the caraway seeds over all and adjust salt and pepper to taste.

CABBAGE WITH POTATOES

Steps:

• Cut cabbage in 1 inch by 3 inch pieces. Peel potatoes and cut into quarters.
• In a large saucepan bring water, bacon drippings, salt and pepper to a boil. Place cabbage and potatoes into water and simmer on low heat until cabbage and potatoes test done with the prick of a fork.
• To serve use a slotted spoon to lift out cabbage and potatoes.

CABBAGE AND POTATO BAKE

Steps:

• Preheat the oven to 375 degrees F.
• Rinse the cabbage under cold running water and remove the tough outer leaves. Cut the cabbage into quarters and remove the hard core. Cut the cabbage quarters into halves and place, rounded side down, in a roasting pan.
• Cut the potatoes in half crosswise and peel. Cut the peeled potato halves into quarters, and arrange in the roasting pan, alternating with the cabbage pieces.
• Fry the bacon in a heavy medium skillet for 7 minutes. Add the sliced onions, salt, and black pepper to the pan and cook until soft, about 5 minutes. Evenly distribute the bacon mixture and pan drippings over the vegetables, then pour the chicken stock on top. Tightly cover the pan with aluminum foil and bake for 1 1/2 hours.
• Remove the pan from the oven and allow to sit, covered, for 15 minutes before serving. Serve the vegetables with the bacon and broth spooned over them.

SKILLET HAM, CABBAGE AND POTATOES

Steps:

• In a large skillet over medium heat, saute onions in the margarine. When tender add cabbage and stir. Pour water over, cover and simmer gently on medium low for ten minutes.
• Add potatoes and mix. Cover again and allow to simmer for ten more minutes. Additional water may be needed. Sprinkle seasoning salt and paprika over cabbage and potatoes. Allow to simmer covered for an additional 5 to 10 minutes until cabbage is soft and potatoes are nearly cooked. Mix ham in and finish cooking until ham is hot and potatoes are done.

SAVOY CABBAGE WITH POTATOES

Steps:

• Peel potatoes and cut into 1/2-inch chunks. Cut cabbage into large squares or strips.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potatoes, cover, and steam until tender, about 15 minutes. Remove to a bowl and cover to keep warm.
• Add more water to the saucepan if necessary and return to a boil. Place cabbage in the steamer insert, cover, and steam until tender, 5 to 10 minutes.
• While the cabbage is cooking, melt butter in a small saucepan over medium heat; simmer, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes.
• Add cabbage to the potatoes. Add browned butter, Taleggio cheese, Parmesan cheese, and sage; toss to coat. Season with salt and pepper.