Fried Cabbage Potatoes 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.

FRIED CABBAGE

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.

FRIED CABBAGE & POTATOES

Steps:

• 1. Remove outside leaves from cabbage and discard. Rinse head of cabbage in cold water. Remove whole leaves from cabbage. Discard the core. Wash, peel, and slice potatoes.
• 2. In a large skillet, over medium heat melt butter with the oil. Add potatoes and cabbage leaves. Cover. Cook on medium heat for 20 minutes, stir occasionally.
• 3. Add spices, stir to coat. If it's dry add more oil. Cook additional 10 mins, or until veggies are tender.

FRIED CABBAGE AND POTATOES

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.

FRIED CABBAGE AND POTATOES

Steps:

• Prep the veggies and gather the ingredients. I like to dice the potatoes into small ¼-inch cubes. I slice the cabbage into square pieces, but you can use shredded cabbage if desired.
• Warm the olive oil in a large skillet over medium heat. Add the onion and potatoes. Cook, stirring occasionally, for about 15 to 20 minutes until the potatoes can be easily pierced with a fork. If needed throughout the cooking process to prevent sticking, add more oil. Keep an eye on the heat and reduce it if needed to prevent burning.
• Stir in the garlic powder, thyme, salt, and pepper. Then add the sliced cabbage and stir well. The skillet will be exceptionally full at first but the cabbage will cook down. Cook for another 7 to 10 minutes until the cabbage is tender. Taste and adjust seasonings as desired.
• Serve and enjoy! For some additional flavor, I sometimes add a squeeze of lemon juice and a sprinkle of parmesan cheese.
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ELLEN'S CABBAGE AND FRIED POTATOES

Steps:

• 1. Wash cabbage and cut into eight wedges. Place in boiling water and simmer over low heat, covered, for about 20 to 25 minutes until almost tender. Drain well.
• 2. Meanwhile, scrub potatoes, dry, and slice.
• 3. In a large skillet, melt butter over medium heat.
• 4. Add potatoes in a single layer. Stir in cabbage, breaking it up as you add it. Add chopped leeks, salt and pepper.
• 5. Cook over medium-high heat, stirring frequently, for about 20 minutes or until all vegetables are tender and potatoes are browned. Add crumbled bacon if desired.

SKILLET HAM, CABBAGE AND POTATOES

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.

KITTENCAL'S FRIED POTATOES AND CABBAGE

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.