FRIED CABBAGE AND POTATOES
This is a fabulously tasty dish. Simple to make, using simple ingredients. I downsized the original to feed two but if you want to feed four see measurements in brackets.
Provided by Marie Rayner
Time 40m
Number Of Ingredients 6
Steps:
- Melt the butter in a skillet over medium high heat until it starts to foam. Add the onions, cook and stir for 5 to 8 minutes. Stir in the potatoes.
- Cook, stirring occasionally, until the potatoes and onions are cooked through and beginning to brown. Remove to a bowl and keep warm.
- Add the cabbage to the skillet. Season with some salt and pepper and add 1/4 cup (60ml) water or chicken stock. Cover and cook until the cabbage is tender (about 20 minutes). Keep an eye on it and stir it every so often.
- Uncover and turn up the heat to evaporate any water/stock which may remain in the pan. Return the onions and potatoes to the pan and toss everything together to combine.
- Heat through. Taste and adjust seasoning as required.
- Serve hot.
FRIED CABBAGE AND POTATOES
This simple vegetarian recipe features sautéed cabbage with potatoes, onions, and seasonings. Serve it as a side dish or add a protein to make it a complete meal.
Provided by Lizzie Streit, MS, RDN
Categories Side Dish
Time 45m
Number Of Ingredients 8
Steps:
- Prep the veggies and gather the ingredients. I like to dice the potatoes into small ¼-inch cubes. I slice the cabbage into square pieces, but you can use shredded cabbage if desired.
- Warm the olive oil in a large skillet over medium heat. Add the onion and potatoes. Cook, stirring occasionally, for about 15 to 20 minutes until the potatoes can be easily pierced with a fork. If needed throughout the cooking process to prevent sticking, add more oil. Keep an eye on the heat and reduce it if needed to prevent burning.
- Stir in the garlic powder, thyme, salt, and pepper. Then add the sliced cabbage and stir well. The skillet will be exceptionally full at first but the cabbage will cook down. Cook for another 7 to 10 minutes until the cabbage is tender. Taste and adjust seasonings as desired.
- Serve and enjoy! For some additional flavor, I sometimes add a squeeze of lemon juice and a sprinkle of parmesan cheese.
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post).
Nutrition Facts : ServingSize 1.5 cups, Calories 167 kcal, Carbohydrate 24 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, Sodium 316 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 6 g
CREAMY POTATOES WITH CABBAGE
Provided by Giada De Laurentiis
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 8
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.
SMASHED RED POTATOES WITH CABBAGE
I set out to make a traditional Irish colcannon here, a mixture of mashed potatoes with cabbage and scallions. But I decided to go with a lighter carbohydrate load, using red boiling potatoes rather than starchier Idaho potatoes. Instead of making a purée of them, after cooking the potatoes in their skins I quarter them and, skin and all, smash them in a hot pan with a potato masher or the back of a spoon.
Provided by Martha Rose Shulman
Categories easy, side dish
Time 1h10m
Yield Serves six
Number Of Ingredients 8
Steps:
- Cover the potatoes with water in a saucepan, add about 1/2 teaspoon of salt and bring to a boil. Reduce the heat to medium, cover partially and cook until tender all the way through when pierced with a knife, about 30 minutes. Do not drain the water, but using a skimmer or a slotted spoon, transfer the potatoes from the pot to a bowl. Cover tightly and allow to sit for five to 10 minutes. Then, using a towel to hold the potatoes steady (because they're still hot), cut them into quarters.
- Meanwhile, bring the water back to a boil, add more salt if desired and add the cabbage. Cook uncovered until tender, five to six minutes. Drain.
- Heat the butter or oil over medium heat in a large, heavy nonstick skillet, and add the scallions. Cook, stirring, until they soften, about three minutes. Add the potatoes. Smash the potatoes to a coarse mash in the pan with a potato masher or the back of your spoon. Stir in the hot milk, and mix together well until the potatoes have absorbed all the milk. Stir in the cabbage, and season generously with salt and pepper. Add the chives, stir together until heated through and serve.
Nutrition Facts : @context http, Calories 173, UnsaturatedFat 1 gram, Carbohydrate 30 grams, Fat 4 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 608 milligrams, Sugar 6 grams, TransFat 0 grams
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.
CABBAGE AND POTATO BAKE
My sister brought this recipe to one of our family gatherings. Was the best cabbage and potatoes I have had to date. Trust me, it's good.
Provided by SarithaAnn
Categories Potato
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 440.6, Fat 26.7, SaturatedFat 8.9, Cholesterol 39.4, Sodium 1418.4, Carbohydrate 36.5, Fiber 7.5, Sugar 8.4, Protein 15.3
SAVOY CABBAGE WITH POTATOES
A rich and filling cold-weather dish with savoy cabbage and potatoes.
Provided by akawka
Categories Savoy Cabbage Recipes
Time 45m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 242.2 calories, Carbohydrate 20.8 g, Cholesterol 44.2 mg, Fat 14.8 g, Fiber 6.5 g, Protein 9.9 g, SaturatedFat 9.1 g, Sodium 282.7 mg, Sugar 4.1 g
CABBAGE WITH POTATOES
A side dish used by many families in the southeast. A vegetable dish on many cafe menus. The addition of potatoes blend well with the flavor of cabbage---home-style cooking at its best!
Provided by Seasoned Cook
Categories Low Protein
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
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.
KOOLMOES - CABBAGE AND POTATOES
Hollanders like plain, substantial food and lots of it. This hearty dish is from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate.
Provided by Molly53
Categories Potato
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 5
Steps:
- Cook potatoes and cabbage separately in boiling, salted water.
- Drain and mash together with butter; season.
- If mixture is too dry, add hot cream to moisten, about 1/2 cup.
Nutrition Facts : Calories 132.4, Fat 4.8, SaturatedFat 3, Cholesterol 12.2, Sodium 54.5, Carbohydrate 20.9, Fiber 4.1, Sugar 4, Protein 3.2
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