CREAMY POTATOES WITH CABBAGE
Provided by Giada De Laurentiis
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 8
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.
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.
SMASHED RED POTATOES WITH CABBAGE
I set out to make a traditional Irish colcannon here, a mixture of mashed potatoes with cabbage and scallions. But I decided to go with a lighter carbohydrate load, using red boiling potatoes rather than starchier Idaho potatoes. Instead of making a purée of them, after cooking the potatoes in their skins I quarter them and, skin and all, smash them in a hot pan with a potato masher or the back of a spoon.
Provided by Martha Rose Shulman
Categories easy, side dish
Time 1h10m
Yield Serves six
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 173, UnsaturatedFat 1 gram, Carbohydrate 30 grams, Fat 4 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 608 milligrams, Sugar 6 grams, TransFat 0 grams
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.
MASHED POTATO AND CABBAGE PANCAKES
Vegetable pancakes with a sweet and comforting flavor. These have a sweet, comforting flavor. They are quick to mix up, using either leftover mashed potatoes from your Thanksgiving dinner, or potatoes that you have cut up and steamed for 20 minutes.
Provided by Martha Rose Shulman
Categories brunch, dinner, appetizer, side dish
Time 30m
Yield Makes about 2 to 2 1/2 dozen small pancakes, serving 6
Number Of Ingredients 9
Steps:
- To prepare the cabbage, remove the outer leaves and quarter a small head or 1/2 of a larger head. Core and place in a steamer above 1 inch of boiling water. Steam 10 to 15 minutes, until tender when pierced with a knife or skewer. Remove from the heat and allow to cool, then squeeze out water, and chop fine. Mix with the potatoes in a large bowl. Add the chives, baking powder, marjoram if using, salt, pepper, and flour. Beat the eggs and stir in.
- Begin heating a large heavy skillet over medium heat. Heat the oven to 300 degrees. Add 2 tablespoons of the oil and when it is hot carefully scoop up heaped tablespoons of the potato mixture and use a spoon or spatula to ease them out of the spoon into the pan. Gently flatten the mounds slightly with the back of a spoon or a spatula but don't worry if this is hard to do - if they stick -- because when you flip them over you can flatten them into pancakes. Brown on the first side - about 2 or 3 minutes - and using a spatula, flip the mounds over and gently push them down so that they will be shaped like pancakes. Brown on the other side and remove to a baking sheet. Continue with the remaining potato mixture, adding oil to the pan as necessary.
Nutrition Facts : @context http, Calories 49, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 3 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 108 milligrams, Sugar 1 gram, TransFat 0 grams
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.
COLCANNON POTATOES
Every Irish family has its own colcannon recipe, since it's a classic dish. My recipe comes from my father's family in Ireland. It's part of my St. Pat's menu, along with lamb chops, carrots and soda bread. -Marilou Robinson, Portland, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Place cabbage and 2 cups water in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until cabbage is tender, about 10 minutes. Drain, reserving cooking liquid; keep cabbage warm in separate dish., In same pan, combine potatoes and reserved cooking liquid. Add additional water to cover potatoes; bring to a boil. Reduce heat; cook, uncovered, until potatoes are tender, 15-20 minutes. Meanwhile, place milk, green onions, salt and pepper in a small saucepan; bring just to a boil and remove from heat., Drain potatoes; place in a large bowl and mash. Add milk mixture; beat just until blended. Stir in cabbage. To serve, drizzle with butter; top with parsley and bacon.
Nutrition Facts : Calories 168 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 361mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
POTATO AND CABBAGE BUNDLES
A great alternative to the usual corned beef and cabbage. From Chef Darina Allen as seen in Gourmet Magazine. Prep time is approximate.
Provided by dojemi
Categories < 4 Hours
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Cook onion in oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until soft and golden, 6 to 8 minutes.
- Bring a 6- to 8-quart pot of salted water to a boil.
- Discard any discolored or damaged tough outer leaves from cabbage, then core cabbage and carefully lower into boiling water using a slotted spoon.
- Boil cabbage, pulling off 6 large leaves (to be used as decorative wrappers and eaten if desired) with tongs as they soften and leaving them with remaining cabbage, 5 minutes.
- Transfer large leaves to a bowl of ice water to stop cooking.
- Transfer remaining cabbage to a colander to drain.
- Transfer large leaves to paper towels to drain, then pat dry.
- Lightly butter muffin cups, then put 2 parchment strips in a crisscross pattern in each cup. (You will have a 2-inch overhang.)
- Line each cup with a large cabbage leaf.
- Coarsely chop enough remaining cabbage to measure 3 cups, then add to onion along with garlic, 1/4 teaspoon salt, 1/8 teaspoon pepper, and water and cook over moderate heat, stirring occasionally, until cabbage is tender and browned, about 10 minutes.
- Put oven rack in middle position and preheat oven to 350°F
- Peel potatoes and cut into 1-inch cubes, then cover with cold salted water by 1 inch in a 2- to 3-quart saucepan and bring to a boil.
- Cook potatoes until tender, about 15 minutes.
- Drain in a colander, then set potatoes in colander over saucepan to steam-dry, uncovered, 5 minutes.
- Mash potatoes in a large bowl, then stir in buttermilk, cheese, horseradish, 1/2 stick butter, and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper until combined well.
- Melt remaining 2 tablespoons butter in a 10-inch heavy skillet over moderate heat until foam subsides, then cook bread crumbs, stirring frequently, until golden, 5 to 7 minutes.
- Fill each cabbage leaf with about 1/2 cup potato mixture, then divide cabbage mixture among leaves.
- Top with remaining potato mixture, then sprinkle evenly with bread crumbs.
- Fold edges of cabbage in toward filling (do not completely cover).
- Bake until heated through and edges of cabbage are well browned, 25 to 30 minutes.
- Transfer stuffed leaves to plates using parchment overhangs.
- Directions for Irish bacon:.
- Pat bacon dry and cook in 2 batches in oil (1 tablespoon per batch) in a 12-inch heavy skillet over moderate heat, turning over once, until browned, about 4 minutes per batch (use caution; oil will splatter). Transfer with tongs to a paper-towel-lined platter and keep warm, loosely covered with foil.
- Cooks' note:.
- Stuffed cabbage leaves can be assembled, but not baked, 1 day ahead and chilled, covered. Bring to room temperature before baking.
- Serve with Irish bacon that has been fried in oil.
Nutrition Facts : Calories 1248.6, Fat 88, SaturatedFat 34.5, Cholesterol 147.8, Sodium 1824.1, Carbohydrate 87.2, Fiber 13.5, Sugar 20.3, Protein 32.9
More about "potato and cabbage bundles recipes"
COLCANNON (CABBAGE AND POTATOES) - SPEND WITH PENNIES
From spendwithpennies.com
4.9/5 (43)Calories 322 per servingCategory Side Dish
- Add 1 tablespoon of butter to the bacon drippings. Cook onion and cabbage over medium heat in drippings until onion is translucent and cabbage is tender.
CABBAGE AND POTATOES RECIPE - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
FRIED CABBAGE AND POTATOES WITH BACON - SAVORY TOOTH
From savorytooth.com
FRIED CABBAGE AND POTATOES RECIPE: HOW TO MAKE IT
From tasteofhome.com
Servings 8Total Time 35 minsCategory Side DishesCalories 79 per serving
33 IRISH APPETIZERS THAT'LL SHOW UP YOUR CORNED BEEF DINNER
From msn.com
CLASSIC CORNED BEEF WITH CABBAGE AND POTATOES FOR ST. PATRICK'S …
From foxnews.com
SLOW COOKER CORNED BEEF AND CABBAGE • NOW COOK THIS!
From nowcookthis.com
IRISH BRAISED CABBAGE AND CARROTS RECIPE - RECIPEZAZZ.COM
From recipezazz.com
FRIED CABBAGE AND POTATOES | THE ENGLISH KITCHEN
From theenglishkitchen.co
VEGAN IRISH COLCANNON (CABBAGE AND MASHED POTATOES)
From monkeyandmekitchenadventures.com
SMOTHERED CABBAGE AND POTATOES (EASY & COMFORTING)
From thekitchn.com
CORNED BEEF AND CABBAGE - SIP AND FEAST
From sipandfeast.com
CABBAGE AND POTATOES (COLCANNON-IRISH MASHED POTATOES)
From theyummybowl.com
COLCANNON (MASHED POTATOES WITH CABBAGE) RECIPE - THE SPRUCE …
From thespruceeats.com
INCREDIBLE CHOCOLATE SWEET POTATO CAKE RECIPE - FORKS OVER KNIVES
From forksoverknives.com
HOW TO MAKE COLCANNON (IRISH POTATOES AND CABBAGE) | KITCHN
From thekitchn.com
#time-to-make #course #preparation #main-dish #dietary #4-hours-or-less
You'll also love