Kittencals Fried Potatoes And Cabbage Food

KITTENCAL'S FRIED POTATOES AND CABBAGE

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.

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.

KITTENCAL'S FRIED CABBAGE WITH BACON

Steps:

• In a large skillet over medium heat cook the chopped bacon until crisp and browned; remove to a bowl or plate and set aside (do not drain the bacon fat).
• Add in onion; cook stirring until softened (about 4-5 minutes, adding in the garlic and chili flakes the last 2 minutes).
• Add in cabbage and broth or water and sugar; cook stirring until the cabbage wilts (about 12-15 minutes) season with salt and pepper towards the end of cooking.
• Stir in the cooked bacon.

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.

KITTENCAL'S SWEET AND SOUR CABBAGE AND SAUSAGE TOMATO SAUTE

Steps:

• In an extra large saute pan or Dutch oven, brown the Italian sausages in oil then remove to a plate, drain some of the oil if desired.
• In the same pan, add in the onions, garlic and chili flakes; saute for about 5 minutes.
• Add in the chopped cabbage, chopped green bell pepper with the undrained stewed tomatoes; cover and cook for 15 minutes, stirring occasionally.
• Add in ALL remaining ingredients to the cabbage; mix well.
• Slice the sausages in smaller pieces and add in also.
• Cook for about 1-1/2 hours (or more or less until the cabbage is desied tenderness) stirring occasionally, adjusting ALL seasonings to suit taste, or until cabbage is tender.
• Season with salt and pepper to taste.
• Serve over rice.
• Delicious!

KITTENCAL'S MAKE-AHEAD MASHED POTATOES

Steps:

• Butter a 13 x 9-inch casserole dish.
• Cook potatoes in a large pot of boiling water with 1 tablespoon salt and 1 tablespoon white vinegar until just fork-tender (do not cook the potatoes until very soft just until a fork goes easily into the potatoes all the way)drain and place in a large bowl.
• Using an electric mixer beat the hot potatoes until just semi smooth and still a little chunky (I use my Kitchen Aid stand mixer for this).
• Add in cream cheese, sour cream, butter, onion powder, salt and black pepper; mix until combined and smooth.
• Spread the mixture into prepared baking dish.
• If desired you may sprinkle the top lightly with paprika, then allow to come down to room temperature.
• Cover and refrigerate for up to 3 days.
• When ready to bake set oven to 350 degrees F.
• Bake uncovered for about 25-30 minutes or until hot.
• If desired sprinkle the shredded cheddar cheese on top and return to oven to melt (about 3 minutes).