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 WITH CABBAGE
The Fried Potatoes with Cabbage recipe out of our category Root Vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Rinse the cabbage, trim, free from the hard stalk and cut into strips. Blanch for 4-5 minutes in boiling salted water. Rinse under cold water and drain well.
- Peel the onion and chop finely. Peel and rinse the potatoes and cut into thin slices. Heat the oil in a pan and fry the potatoes until golden brown (about 10 minutes) with occasional turning. Add the onions and cabbage strips to the pan and fry for another 3-4 minutes. Season with salt, pepper and caraway seeds and serve garnished with freshly chopped parsley.
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!
Nutrition Facts : Calories 151 kcal, Carbohydrate 18 g, Cholesterol 21 mg, Fiber 3 g, Protein 3 g, SaturatedFat 5 g, Sodium 115 mg, Sugar 4 g, Fat 8 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
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.
MANDEE POGUE
This simple and delicious meal of Fried Cabbage with Potatoes and Sausage is perfect for any busy weeknight.
Provided by Mandee Pogue
Time 45m
Yield 4-6
Number Of Ingredients 10
Steps:
- Place a deep skillet over medium/high heat and add oil.
- When the pan in hot add the smoked sausage and cook until browned.
- Add the potatoes and onions. Cover and cook for 10 minutes, stirring occasionally.
- Add the garlic, cabbage, water, salt, and pepper.*
- Cover and cook for 10 more minutes, stirring occasionally.
- Check the seasoning.
- Serve and Enjoy!
KITTENCAL'S FRIED POTATOES AND CABBAGE
I have made this for years, it's just total comfort food that is filling and just plain good, you may reduce the butter amount if desired if you are watching your fat intake ---it has very few ingredients but makes a really great side dish you can even throw in some dryed smoked sausage if you like --- prep time includes boiling potatoes.
Provided by Kittencalrecipezazz
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook the potatoes until tender; drain well.
- Heat the butter in a 10-inch skillet over medium-high heat, the saute the cabbage, seasoning with salt and pepper until tender (about 10-15 minutes, might take longer).
- Add in cooked potatoes, mashing and stirring them into the cabbage while leaving some lumps remaining, then pressing the cabbage and potatoes to form a cake; cook without stirring until the underneath is crusty and golden brown (about 10 minutes).
- Sprinkle with Parmesan cheese and serve immediately.
Nutrition Facts : Calories 324.2, Fat 17.4, SaturatedFat 10.8, Cholesterol 46.1, Sodium 272.5, Carbohydrate 36.9, Fiber 7.3, Sugar 4, Protein 8.3
SMOTHERED CABBAGE AND POTATOES
Smothered Cabbage and Potatoes is a down home southern favorite. It's a simple side dish full of flavor and goes great with chicken or pork. Or serve it with cornbread as a main dish.
Provided by Christin Mahrlig
Categories Side Dish
Number Of Ingredients 8
Steps:
- In a Dutch oven, melt butter over medium heat. Add onion and cook for 4 minutes, or until soft.
- Add cabbage, potatoes, broth, salt, pepper, and red pepper flakes.
- Cover, reduce heat to medium-low and simmer for 10 minutes, stirring occasionally.
- Remove lid and increase heat to medium-high. Cook until most of liquid has evaporated (about 12 to 14 minutes), stirring occasionally.
Nutrition Facts : Calories 176 kcal, ServingSize 1 serving
GUJARATI CABBAGE WITH COCONUT & POTATO
This superhealthy, stir-fried side makes a tasty vegetarian supper served with rice and dhal
Provided by Silvana Franco
Categories Dinner, Side dish, Vegetable
Time 30m
Number Of Ingredients 11
Steps:
- Cook potatoes in a pan of salted boiling water for 10 mins until tender. Drain well and return to pan. Lightly crush with the back of a fork, just to break, not to mash.
- Heat the oil in a large frying pan and then add the asafoetida, spices and dried chillies. Cook for a few mins until the spices pop and the chillies darken.
- Add the fresh chilli, cabbage and some salt and stir-fry for 3-4 mins. Add the warm potatoes to the pan and cook for 2-3 mins more until the cabbage is tender, but still has some bite. Stir in the lemon juice, coconut and coriander, and serve.
Nutrition Facts : Calories 199 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.06 milligram of sodium
CABBAGE-POTATO SAUTE
For a quick and easy side dish, try this recipe. The cabbage is so flavorful with the butter and vinegar.-Jeann Jones, Ogema, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a saucepan, cook cabbage in water until tender, stirring occasionally; drain. Add potato, butter, salt and pepper. Stir in vinegar. Cook and stir over low heat for 5 minutes.
Nutrition Facts : Calories 50 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 179mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
CABBAGE AND POTATO FRY
An Indianised way to cook cabbage, and our favorite preparation of the vegetable. If you have a grinder, take the trouble to roast and grind the coriander seeds - the freshly roasted flavor is worth the effort.
Provided by eatrealfood
Categories Curries
Time 30m
Yield 7-8 serving(s)
Number Of Ingredients 11
Steps:
- Quarter, core and shred cabbage.
- Heat oil over medium heat.
- When hot, add cumin and mustard seeds and wait till they sputter.
- Then add finely sliced onion.
- Allow onion to soften and then throw in the shredded cabbage.
- Add salt, turmeric and coriander powders.
- Close pot, reduce heat slightly and allow to cook until cabbage wilts.
- As soon as cabbage reduces in volume, add small pieces of diced potatoes and continue cooking on medium heat till potatoes soften and cabbage is tender (while stirring occasionally).
- If desired, add in shredded coconut with potatoes as allow to cook as in previous step.
- Garnish with coriander sprigs.
- Goes well as a low-fat option with parathas.
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.
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.
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.
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