FRIED CABBAGE
When I was young, my family grew our own cabbages. It was fun to put them to use in the kitchen, just as I did with this comforting side. With potatoes, deviled eggs and cornbread, fried cabbage tastes like home. -Bernice Morris, Marshfield, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, melt butter over medium heat. Stir in the sugar, salt, pepper flakes and pepper. Add the cabbage and water. Cook for 5-6 minutes or until tender, stirring occasionally.
Nutrition Facts : Calories 59 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 251mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
ELLEN'S CABBAGE AND FRIED POTATOES
I've been making fried cabbage and noodles for years but sometimes get tired of it. So I decided to put together two ingredients my mother used to make: cabbage and potatoes and fry them. Add some onion or variation thereof and you've got a yummy meal!
Provided by Ellen Bales
Categories Vegetables
Time 55m
Number Of Ingredients 7
Steps:
- 1. Wash cabbage and cut into eight wedges. Place in boiling water and simmer over low heat, covered, for about 20 to 25 minutes until almost tender. Drain well.
- 2. Meanwhile, scrub potatoes, dry, and slice.
- 3. In a large skillet, melt butter over medium heat.
- 4. Add potatoes in a single layer. Stir in cabbage, breaking it up as you add it. Add chopped leeks, salt and pepper.
- 5. Cook over medium-high heat, stirring frequently, for about 20 minutes or until all vegetables are tender and potatoes are browned. Add crumbled bacon if desired.
FRIED POTATOES AND CABBAGE
Bubble and Squeak - This British dish is said to have been named after the sounds that the potato and cabbage mixture makes as it fries.
Categories Potato Vegetable Side Fry Quick & Easy Cabbage Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 side-dish servings
Number Of Ingredients 5
Steps:
- Cover potatoes with cold salted water by 1 inch and bring to a boil, then boil, uncovered, until tender when pierced with a sharp knife, about 18 minutes. Drain in a colander.
- Heat butter in a 10-inch heavy nonstick skillet over moderately high heat until foam subsides, then sauté cabbage with salt and pepper, stirring frequently, until tender, about 5 minutes.
- Add potatoes, mashing and stirring them into cabbage while leaving some lumps and pressing to form a cake. Cook, without stirring, until underside is crusty and golden, about 10 minutes. Serve immediately.
FRIED CABBAGE & POTATOES
I grew up on my mom's fried cabbage. I loved it even as a kid. To enhance the recipe, I added potatoes and a few spices.
Provided by Rachel Anthony
Categories Other Side Dishes
Time 40m
Number Of Ingredients 7
Steps:
- 1. Remove outside leaves from cabbage and discard. Rinse head of cabbage in cold water. Remove whole leaves from cabbage. Discard the core. Wash, peel, and slice potatoes.
- 2. In a large skillet, over medium heat melt butter with the oil. Add potatoes and cabbage leaves. Cover. Cook on medium heat for 20 minutes, stir occasionally.
- 3. Add spices, stir to coat. If it's dry add more oil. Cook additional 10 mins, or until veggies are tender.
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