Fried Cabbage and Potatoes
For those who want a taste of traditional comfort food.
Table of Contents
Potatoes and cabbage have a lot in common. They’re both inexpensive, available almost anywhere…and sometimes require a good recipe to bring out their greatest potential. When you know how to cook these vegetables, they transform into something so incredibly delicious. And if you’re not convinced, this recipe will surely change your mind.
Recipes for “cabbage and potatoes” may refer to two different regional variations. The first variation originates in Ireland, is known as “colcannon,” consists of mashed potatoes and fried cabbage, and is traditionally served for St. Patrick’s Day. The second variation is what you’ll be making in this recipe: it consists of fried potatoes instead of mashed, and is more popular in the Southern United States.
So you don’t need to wait until St. Patrick’s Day to serve this recipe – in fact – you don’t need to wait for any occasion at all. Fried Cabbage And Potatoes makes a spectacular side dish with dinner, or even breakfast if you’re looking for a way to switch up your hash brown routine. Traditionally, in the South, this dish is served with sausage or bacon, but you can serve yours with whatever you like!
Are Fried Cabbage and Potatoes Healthy?
This recipe can be considered healthy since the potatoes and cabbage will provide you with nutrients such as fiber, and potassium. The use of olive oil instead of butter is also a healthier fat option, but you should still consider that frying food adds some fat to your diet. If you’re conscious of your sodium intake, you can swap the regular vegetable broth for low-sodium vegetable broth. This Fried Cabbage And Potatoes recipe is also vegan and gluten-free!
How Do I Stop My Cabbage From Getting Soggy?
Since you’ll be sautéing your cabbage instead of steaming it for this dish, it should retain some of its crunch. This recipe was created in such a way that the cabbage and potatoes will each keep their own distinct texture, while also becoming soft enough to enjoy. If you’re really worried about soggy cabbage, you can try roasting your cabbage pieces in the oven for a few minutes before adding them to the frying pan, but this isn’t necessarily required.
INGREDIENTS
- 1 tablespoon olive oil
- 1/2 medium onion, thinly sliced
- 1 large potato, peeled and thinly sliced
- 1/2 small head green cabbage, cored and chopped
- Salt and black pepper to taste
- 1/4 cup vegetable broth or water
INSTRUCTIONS
Sauté
Cook onions until soft.
Combine
Add potatoes and cook until tender.
Simmer
Mix in cabbage and broth, cover, and cook until tender.
Brown
Uncover and cook to reduce the liquid and brown the vegetables.
Season & Serve
Adjust seasoning and serve hot.
FAQs & Tips
This recipe is best served warm, so if you’re making it ahead of time, make sure to keep it heated until serving. If you have leftovers, you can store them in an airtight container in the fridge for up to three days, and reheat them in the microwave or in a frying pan.
This recipe works best with green cabbage, but you can use other types of cabbage if you prefer. Keep in mind that the deeper color of red cabbage may transform the color of the whole dish once cooked. If that’s not your desired effect, you’re better off sticking to green, white, or Napa cabbage.
You can use any broth you like, as long as it meets your dietary restrictions. If you have no broth on hand, you can also use water, but this may affect the overall flavor of the dish.
Serving Suggestions
Not sure what to serve your Fried Cabbage And Potatoes with? Keep it classic with a serving of sausage, like these Air Fryer Brats. If you’re vegetarian or vegan, browse your local grocery store’s selection of veggie-based meat alternatives, or try something like tempeh – a totally versatile and protein-packed option.
Fried Cabbage and Potatoes
Ingredients
- 1 tablespoon olive oil
- ½ medium onion thinly sliced
- 1 large potato peeled and thinly sliced
- ½ small head of green cabbage cored and chopped
- Salt and black pepper to taste
- ¼ cup vegetable broth or water
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the sliced onions and cook, stirring occasionally, until they become translucent, about 5 minutes.
- Incorporate the sliced potatoes into the skillet with the onions. Cook for about 10 minutes, stirring occasionally, until the potatoes are tender and start to brown.
- Add the chopped cabbage to the skillet. Season with salt and pepper, then pour in the vegetable broth or water. Reduce the heat to medium, cover, and let cook until the cabbage is tender, approximately 15 minutes. Stir occasionally to prevent sticking.
- Once the cabbage is tender, uncover the skillet and increase the heat to medium-high. Cook for an additional 5 minutes to evaporate any excess liquid and to allow the cabbage and potatoes to brown slightly.
- Taste and adjust the seasoning with more salt and pepper if needed. Serve the fried cabbage and potatoes hot as a satisfying main dish or a hearty side.
Nutrition
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