Cabbage Potato Fry Food

FRIED CABBAGE AND POTATOES

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

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.
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FRIED CABBAGE

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.

FRIED CABBAGE & POTATOES

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.

FRIED POTATOES AND CABBAGE

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.

POTATO & CABBAGE STIR FRY

Steps:

• Place the potatoes in a saucepan and cover with water cook 6 to 8 minutes or until just tender. Drain and set aside.
• Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and peppers; sauté 5 minutes or until softened. Stir in the garlic, potato, and sausage cook 4 to 5 minutes.
• Add the coleslaw, broccoli, water, and Cajun seasoning. Cook 4 to 5 minutes or until the cabbage is tender. Stir in the spinach and cook until wilted. Remove from heat and top with the cheese, cover and allow the cheese to melt.

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-POTATO FRY

Steps:

• Heat oil over medium heat. Fry cumin seeds and mustard seeds until they pop. Add curry leaves and green chiles and fry for another 1 minute.
• Add peas, jicama, and potato. Cook for 3 minutes. Add shredded cabbage, turmeric, and salt. Mix well. Cover and cook on low heat for about 15-20 minutes (stirring every 5 minutes), or until vegetables are soft. You can add a drizzle of water to keep vegetables from drying. Eat as is or serve as a side.

CABBAGE AND POTATO FRY

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.

GUJARATI CABBAGE WITH COCONUT & POTATO

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.