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.
SKILLET HAM, CABBAGE AND POTATOES
Old fashioned one skillet meal with spiced potatoes, cabbage and ham; tasty and satisfying. Serve with green beans.
Provided by Priscilla Eibl
Categories Main Dish Recipes Pork Ham
Time 1h
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 452.9 calories, Carbohydrate 62 g, Cholesterol 31.8 mg, Fat 16.2 g, Fiber 7.9 g, Protein 17.6 g, SaturatedFat 4.7 g, Sodium 871.1 mg, Sugar 8 g
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.
KOBI BATATA BHAJI (INDIAN FRIED CABBAGE AND POTATO)
This is a typical dish in Maharashtra. Serve with rice or chapattis.
Provided by Prajakta_Karanjkar
Categories Indian Side Dishes
Time 35m
Yield 3
Number Of Ingredients 9
Steps:
- Heat vegetable oil in a skillet over medium heat. Add cumin seeds, chili, turmeric, and garam masala and toast until fragrant, about 30 seconds.
- Add cabbage and potato and cook, stirring frequently, until cabbage starts to wilt, about 5 minutes. Season with salt and continue cooking until potato is soft, 5 to 10 more minutes. Serve hot garnished with cilantro.
Nutrition Facts : Calories 117.7 calories, Carbohydrate 16.9 g, Fat 5.3 g, Fiber 3.7 g, Protein 2.4 g, SaturatedFat 0.9 g, Sodium 33.3 mg, Sugar 2.1 g
CABBAGE AND POTATOES
I found a similar recipe on the web and wanted to reduce the fat content without losing the flavor. This was the end result. The bacon and bacon fat are minimal but a must for the proper flavor.
Provided by PaulaG
Categories Potato
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 8
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.
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