SAUTEED CABBAGE
For a simple side dish, try Ina Garten's Sauteed Cabbage recipe from Barefoot Contessa on Food Network à all you need is shredded cabbage and a little butter.
Provided by Ina Garten
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core.
- Melt the butter in a large saute pan or heavy-bottomed pot over medium-high heat. Add the cabbage, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm.
CABBAGE-POTATO MASH
Steps:
- Boil 1 pound quartered, peeled Yukon gold potatoes in salted water until tender. Reserve 1/4 cup cooking water, then drain. Saute 2 cups shredded cabbage in butter, 2 minutes. Add the reserved cooking water, cover and cook 3 minutes. Add the potatoes, 4 sliced scallions, 1/2 cup half-and-half, 2 tablespoons butter and a pinch of nutmeg. Mash until smooth. Season with salt and pepper.
FRIED CABBAGE AND POTATOES
This simple vegetarian recipe features sautéed cabbage with potatoes, onions, and seasonings. Serve it as a side dish or add a protein to make it a complete meal.
Provided by Lizzie Streit, MS, RDN
Categories Side Dish
Time 45m
Number Of Ingredients 8
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.
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post).
Nutrition Facts : ServingSize 1.5 cups, Calories 167 kcal, Carbohydrate 24 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, Sodium 316 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 6 g
FRIED POTATOES AND CABBAGE
Bubble and Squeak - This British dish is said to have been named after the sounds that the potato and cabbage mixture makes as it fries.
Categories Potato Vegetable Side Fry Quick & Easy Cabbage Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
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.
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