Cabbage And Potato Cakes Recipes
CABBAGE AND POTATO BAKE
My sister brought this recipe to one of our family gatherings. Was the best cabbage and potatoes I have had to date. Trust me, it's good.
Provided by SarithaAnn
Categories Potato
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 440.6, Fat 26.7, SaturatedFat 8.9, Cholesterol 39.4, Sodium 1418.4, Carbohydrate 36.5, Fiber 7.5, Sugar 8.4, Protein 15.3
CABBAGE POTATO PANCAKES
A nice change for a side that will go with almost anything. (from Diabetic Cooking) Dietary exchange - 1 starch
Provided by Derf2440
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Mix in medium bowl potatoes, slaw, egg whites and pepper.
- Spray large nonstick frypan with veggie cooking spray and heat over medium high.
- Scoop and pack batter into 1/2 cup measure, gently invert cup into frypan.
- Repeat with second pancake, drizzle any juices from bowl over pancakes.
- When batter begins to sizzle, gently press down with spatula to flatten into pancakes that are 1/2 inch thick and aboout 4 inches in diameter.
- Cook until pancake browns on one side, about 5 minutes.
- Turn pancakes, cook on second side until pancake browns, 4 to 5 minutes.
- If desired, top each pancake with either 2 tablespoon applesauce or 1 tablespoon sour cream.
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- Bring a large pan of salted water to the boil, then cook the potatoes for 15-20 minutes until tender. Add the cabbage for the last minute, then drain. Allow to cool for 1-2 minutes, then put into a large mixing bowl with the butter and mash with a potato masher until smooth.
- Meanwhile, heat 1 tbsp oil in a large non-stick frying pan and fry the onion for 7-8 minutes until softening, adding the garlic for the final minute. Add the garlicky onion to the potato with the lemon zest, herbs, and salt and pepper. When cool enough to handle, shape into 8 patties, 3cm deep.
- Heat the remaining oil in the same pan and fry the patties for 5 minutes on each side until golden. Meanwhile heat a large pan of salted water until barely simmering. Crack an egg into a teacup, lower it to the surface of the water, then gently tip in the eggs. After 3-4 minutes, remove the eggs using a slotted spoon (in the order you added them. Drain on kitchen paper, then serve with the hot potato cakes – and crispy bacon, if you like.
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