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.
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.
Time 50m Yield 4 Number Of Ingredients 7 Steps:
Rinse the cabbage, trim, free from the hard stalk and cut into strips. Blanch for 4-5 minutes in boiling salted water. Rinse under cold water and drain well. Peel the onion and chop finely. Peel and rinse the potatoes and cut into thin slices. Heat the oil in a pan and fry the potatoes until golden brown (about 10 minutes) with occasional turning. Add the onions and cabbage strips to the pan and fry for another 3-4 minutes. Season with salt, pepper and caraway seeds and serve garnished with freshly chopped parsley.
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.
Time 1h5m Yield 8 Number Of Ingredients 12 Steps:
Place potatoes into a large pot and cover with salted water. Bring to a boil, set heat to medium-low, and simmer until tender, about 20 minutes. Drain potatoes and transfer to a large mixing bowl. Stir milk, mayonnaise, and butter into potatoes. Mash with a potato masher until smooth. Cook and stir bacon in a large skillet over medium heat until fat is rendered, 3 to 5 minutes. Stir onion, garlic, and cayenne pepper into bacon and drippings and cook, stirring often, until onions are translucent, about 5 minutes. Stir cabbage and water into onion mixture until cabbage is wilted, about 5 more minutes. Season with salt and black pepper. Fold cabbage mixture into mashed potatoes. Cook and stir ham pieces in the same skillet used for cabbage mixture until lightly browned, 3 to 5 minutes. Stir cooked ham into mashed potato and cabbage mixture until combined.
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.
Time 20m Yield 6 servings. Number Of Ingredients 7 Steps:
In a large skillet, melt butter over medium heat. Stir in the sugar, salt, pepper flakes and pepper. Add the cabbage and water. Cook for 5-6 minutes or until tender, stirring occasionally.
Time 45m Yield 4 serving(s) Number Of Ingredients 6 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.
Time 40m Number Of Ingredients 6 Steps:
Melt the butter in a skillet over medium high heat until it starts to foam. Add the onions, cook and stir for 5 to 8 minutes. Stir in the potatoes. Cook, stirring occasionally, until the potatoes and onions are cooked through and beginning to brown. Remove to a bowl and keep warm. Add the cabbage to the skillet. Season with some salt and pepper and add 1/4 cup (60ml) water or chicken stock. Cover and cook until the cabbage is tender (about 20 minutes). Keep an eye on it and stir it every so often. Uncover and turn up the heat to evaporate any water/stock which may remain in the pan. Return the onions and potatoes to the pan and toss everything together to combine. Heat through. Taste and adjust seasoning as required. Serve hot.
Time 1h10m Number Of Ingredients 5 Steps:
Preheat oil in large skillet. Add potatoes, cook for 15 minutes. Then add cabbage, ham, and onion. Cook till cabbage is tender. Enjoy!
More about “fried potatoes and cabbage recipes”
Time 1h55m Yield 10 servings. Number Of Ingredients 9 Steps:
In a large bowl, combine the first six ingredients. Crumble beef over mixture; toss gently. Transfer to a greased 3-qt. baking dish. Spread soups over top. , Cover and bake at 350° for 1-1/2 hours or until the meat is no longer pink and the vegetables are tender.
