Koolmoes Cabbage And Potatoes Recipes

Steps:

• Heat a medium Dutch oven over medium heat. Add 1/4 cup of the oil to the pan along with the garlic and onions. Season with 1/2 teaspoon salt. Cook the onions slowly, stirring often with a wooden spoon, until they are soft and tender, about 8 minutes. Add the cabbage and an additional 1/2 teaspoon salt and stir to combine. Cook until the cabbage wilts, about 2 minutes. Stir in the potatoes and enough broth to cover the mixture. Season with 1 teaspoon salt. Bring the mixture to a simmer and cook, stirring often, until the liquid is reduced by half, the potatoes are tender and the cabbage is silky and soft, 30 to 35 minutes. Using a potato masher or a whisk, crush the mixture until it loosely resembles the consistency of mashed potatoes. Stir in the remaining 1/4 cup oil and serve sprinkled with chives.

Steps:

• Cover the potatoes with water in a saucepan, add about 1/2 teaspoon of salt and bring to a boil. Reduce the heat to medium, cover partially and cook until tender all the way through when pierced with a knife, about 30 minutes. Do not drain the water, but using a skimmer or a slotted spoon, transfer the potatoes from the pot to a bowl. Cover tightly and allow to sit for five to 10 minutes. Then, using a towel to hold the potatoes steady (because they're still hot), cut them into quarters.
• Meanwhile, bring the water back to a boil, add more salt if desired and add the cabbage. Cook uncovered until tender, five to six minutes. Drain.
• Heat the butter or oil over medium heat in a large, heavy nonstick skillet, and add the scallions. Cook, stirring, until they soften, about three minutes. Add the potatoes. Smash the potatoes to a coarse mash in the pan with a potato masher or the back of your spoon. Stir in the hot milk, and mix together well until the potatoes have absorbed all the milk. Stir in the cabbage, and season generously with salt and pepper. Add the chives, stir together until heated through and serve.

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.

Steps:

• Bring a large pot of water to a boil, salt generously and add quartered cabbage and potato slices. Reduce heat to medium-high and boil gently for 5 minutes.
• Drain and use tongs to transfer cabbage quarters to a colander set over a bowl or in the sink. Allow cabbage to cool in colander until you can handle the wedges. Core the wedges, then cut them in half lengthwise. Finally, slice crosswise into 1/2-inch-wide ribbons. Return to colander and drain for another 5 minutes. Place in a large bowl with the potatoes.
• Heat oven to 375 degrees. Butter a 3-quart baking dish or gratin. Cut one of the garlic cloves in half and rub the dish with the cut surface. Then slice up all the garlic and toss with cabbage and potatoes.
• In a bowl, whisk together milk, crème fraîche, about 1 teaspoon salt and the pepper. Pour into bowl with cabbage and potatoes, add cheeses and sage, and gently toss together. Scrape into baking dish.
• Bake 1 hour 15 minutes to 1 hour 30 minutes, until top is golden brown. During the first 45 minutes, press the vegetables down into the liquid in the baking dish every 10 to 15 minutes, using the back of a large spoon. The gratin will still be bubbling when you remove it from the oven, and you will see liquid in the baking dish. Wait 10 to 15 minutes before serving, until liquid is reabsorbed. If liquid remains in dish, serve with a slotted spoon.

Steps:

• Preheat oven to 400 degrees. Line a jellyroll pan with foil. Halve and core cabbage; cut each half into 6 wedges.
• In large bowl, combine cabbage, potatoes, leeks, oil, butter, caraway, salt and pepper; toss gently to coat. Spread in jellyroll pan.
• Roast, gently stirring twice, until potatoes are golden brown and vegetables are tender, about 35 minutes. If desired, sprinkle with parsley.

Steps:

• Peel potatoes and cut into 1/2-inch chunks. Cut cabbage into large squares or strips.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potatoes, cover, and steam until tender, about 15 minutes. Remove to a bowl and cover to keep warm.
• Add more water to the saucepan if necessary and return to a boil. Place cabbage in the steamer insert, cover, and steam until tender, 5 to 10 minutes.
• While the cabbage is cooking, melt butter in a small saucepan over medium heat; simmer, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes.
• Add cabbage to the potatoes. Add browned butter, Taleggio cheese, Parmesan cheese, and sage; toss to coat. Season with salt and pepper.

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.