Cabbage Potato Fry Recipes

FRIED POTATOES AND CABBAGE

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.

FRIED POTATOES WITH CABBAGE

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.

POTATO & CABBAGE STIR FRY

Steps:

• Place the potatoes in a saucepan and cover with water cook 6 to 8 minutes or until just tender. Drain and set aside.
• Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and peppers; sauté 5 minutes or until softened. Stir in the garlic, potato, and sausage cook 4 to 5 minutes.
• Add the coleslaw, broccoli, water, and Cajun seasoning. Cook 4 to 5 minutes or until the cabbage is tender. Stir in the spinach and cook until wilted. Remove from heat and top with the cheese, cover and allow the cheese to melt.

CABBAGE AND POTATO FRY

Steps:

• Quarter, core and shred cabbage.
• Heat oil over medium heat.
• When hot, add cumin and mustard seeds and wait till they sputter.
• Then add finely sliced onion.
• Allow onion to soften and then throw in the shredded cabbage.
• Add salt, turmeric and coriander powders.
• Close pot, reduce heat slightly and allow to cook until cabbage wilts.
• As soon as cabbage reduces in volume, add small pieces of diced potatoes and continue cooking on medium heat till potatoes soften and cabbage is tender (while stirring occasionally).
• If desired, add in shredded coconut with potatoes as allow to cook as in previous step.
• Garnish with coriander sprigs.
• Goes well as a low-fat option with parathas.

CABBAGE-POTATO FRY

Steps:

• Heat oil over medium heat. Fry cumin seeds and mustard seeds until they pop. Add curry leaves and green chiles and fry for another 1 minute.
• Add peas, jicama, and potato. Cook for 3 minutes. Add shredded cabbage, turmeric, and salt. Mix well. Cover and cook on low heat for about 15-20 minutes (stirring every 5 minutes), or until vegetables are soft. You can add a drizzle of water to keep vegetables from drying. Eat as is or serve as a side.

KOBI BATATA BHAJI (INDIAN FRIED CABBAGE AND POTATO)

Steps:

• Heat vegetable oil in a skillet over medium heat. Add cumin seeds, chili, turmeric, and garam masala and toast until fragrant, about 30 seconds.
• Add cabbage and potato and cook, stirring frequently, until cabbage starts to wilt, about 5 minutes. Season with salt and continue cooking until potato is soft, 5 to 10 more minutes. Serve hot garnished with cilantro.