Cabbage Potato Saute Food

SMOTHERED CABBAGE AND POTATOES

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.

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.

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.

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.

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.

ONE POT SAUSAGE, CABBAGE, AND POTATOES DINNER

Steps:

• Start by coining the sausage and then place into a large heavy bottomed pot. IF using turkey sausage, I find you need a bit of olive oil in the pot. Use as needed. Brown the sausage over medium high heat, set aside, and drain any oil in the pot. Return pot to burner. Add in the bacon and cook to desired crispiness. Remove to a paper towel lined plate and leave the grease in the pot. When the bacon has cooled, crumble/coarsely chop it.
• In a small bowl, toss together the seasonings: the dried basil, dried oregano, garlic powder, onion powder, thyme, and red pepper flakes. Add salt and pepper as well (I add about 1/2 teaspoon each, add to desired preference).
• To the pot (over medium heat), add the shallot and cook for 2-3 minutes. Add in the garlic and cook until fragrant, about 30 seconds. Stir in half of the seasoning mix. Stir for another 30 seconds to a minute and then add in 1/2 cup (112g) stock. Scrape any browned bits from the bottom of the pot and then add in the chopped cabbage and remaining 1 cup (232g) stock. Stir and then cover the pot. Increase heat to medium-high. Let cook, covered, stirring occasionally for 8-10 minutes. At this time the cabbage should be very cooked down and starting to get pretty tender.
• Remove the lid and then directly on top of the cabbage, place the quartered red potatoes, and halved baby carrots. Add the remaining seasoning mix on top and do not stir. Cover the pot (still medium-high heat) and let cook for 18-23 minutes or until potatoes are fork tender. Check occasionally and if needed, add up to 1/2 cup additional stock (if all has evaporated from the pot which will vary depending on your pot and heat of stove; there needs to be some amount of liquid so the bottom doesn't burn and the veggies properly steam).
• Once potatoes and carrots are fork tender, and stock has all been cooked into the dish, add in the sausage. Stir everything together and season again with salt and pepper to taste (Remember the bacon will add some saltiness but the vegetables do need a good amount of salt!). Add crumbled bacon to individual plates. Serve individual plates with fresh parsley.
• If desired, serve with parmesan cheese or dijonaise. To make the dijonaise: whisk all of the ingredients together, season with salt and pepper to taste. Serve on the side.

CABBAGE AND POTATO CASSEROLE

Steps:

• Preheat an oven to 375 F. Chop the sausage, bacon, or pancetta, if using.
• Melt the butter in a large ovenproof frying pan or baking dish over medium heat. Add the pancetta, bacon, or sausage, if using, and cook, stirring occasionally until the meat is no longer pink and beginning to brown.
• Meanwhile, remove and discard the first layer or two of cabbage leaves. Cut the cabbage in half lengthwise, remove and discard the core, and roughly chop the leaves into bite-sized pieces. Alternatively, you can shred it or cut it into ribbons, which will create a greater variety of texture within the final casserole.
• Add the cabbage to the pan and cook, stirring occasionally, until the leaves are wilted, about 5 minutes.
• Meanwhile, peel and chop the potatoes into small bite-sized pieces. Add them to the pan and stir to combine. Remove the pan from the heat.
• In a small bowl, whisk together the cream, mustard, salt, and pepper. Add the mixture to the pan and stir to combine with the potatoes and cabbage. Cover the pan, transfer to the oven and bake until the potatoes are just tender, from 15 to 30 minutes.
• Sprinkle the casserole with the cheese, return to the oven and cook, uncovered, until bubbling and browned, 10 to 15 more minutes.

CABBAGE-POTATO SAUTE

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.

CABBAGE-POTATO MASH

Steps:

• Boil 1 pound quartered, peeled Yukon gold potatoes in salted water until tender. Reserve 1/4 cup cooking water, then drain. Saute 2 cups shredded cabbage in butter, 2 minutes. Add the reserved cooking water, cover and cook 3 minutes. Add the potatoes, 4 sliced scallions, 1/2 cup half-and-half, 2 tablespoons butter and a pinch of nutmeg. Mash until smooth. Season with salt and pepper.

ETHIOPIAN CABBAGE DISH

Steps:

• Heat the olive oil in a skillet over medium heat. Cook the carrots and onion in the hot oil about 5 minutes. Stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.

SAUTEED CABBAGE

Steps:

• Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core.
• Melt the butter in a large saute pan or heavy-bottomed pot over medium-high heat. Add the cabbage, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm.

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.

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.