Ellens Cabbage And Fried Potatoes Recipes

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.

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.

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.

Steps:

• NOTE: My mother cooks this with 2 cups water and mashes the potatoes and cabbage after cooking, before adding the bacon. Though this tastes good it does not look very tempting. :).
• FOR CABBAGE: Remove outer dark or dry cabbage leaves, cut cabbage into eights and cut the core away.Cut cabbage crosswise in 1/8 inch strips. Wash and drain cabbage, removing any thick "ribs".
• Wash, peel and cut potatoes in 3/4 inch dice.
• Put potatoes, salt, cumin, bay leaf and water in a large pot, cover and boil potatoes for 15 minutes until just tender.
• Add cabbage, stir thoroughly and boil over medium heat about 7 - 10 minutes, stirring occasionally. You want the cabbage to have some bite and most of the liquid to have cooked off. You might need to add a little hot water if all liquid has cooked off before the cabbage is done.
• Depending on the size of your pot it might be necessary to add the cabbage in batches. Cover the pot between batches and let reduce volume before adding rest of cabbage.
• FOR BACON MIXTURE: When potatoes are almost done heat oil in a small pan over medium heat, fry bacon until pale golden, add onions and cook until bacon is crisp and onions golden, about 12 minutes. Remove from heat and pour off most of the fat.
• TO ASSEMBLE: The cabbage should be only moist. If there is too much liquid raise heat and cook it off, stirring often. Remove from heat, add cayenne, lemon juice and most of bacon mixture. Stir to mix and adjust seasoning.
• To serve: Top cabbage with rest of bacon mixture (and parsley)as garnish.