Best 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 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.

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.

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.

BAKED FISH & POTATOES, CABBAGE & FRIED ASPARAGUS

Steps:

• 1. For the fish and potatoes. Peel and wash the potatoes and slice very thin on a mandolin so they are all even.
• 2. Place parchment paper on baking sheet. Preheat oven 375 degrees. Place the fish on baking sheet. Sprinkle the fish with salt and pepper. Lay the potato slices over each piece of fish overlapping a bit.
• 3. Sprinkle with salt and pepper. Melt the butter and brush over each piece of fish covered with butter. Bake about 20 minutes then turn oven to broil and broil until potatoes are browned watching carefully.
• 4. For the cabbage. Place oil in pan and add the cabbage and bok choy. Sprinkle with salt and pepper and braise until softened.
• 5. For the asparagus. Beat the egg in a shallow dish. Mix the crushed almonds, parmesan cheese, garlic powder and salt and pepper together in another shallow dish. Heat oil to 350 degrees. Meanwhile blanch the asparagus in boiling water for 1 minute. Stop the cooking process by throwing them in ice water. Dry the asparagus and dip in egg then roll in almond mixture. Deep fry about 2 minutes.
• 6. To present. Place the braised cabbage on a plate. Top with fish and potatoes. Place two deep fried asparagus stalks on top. Top with a squeeze of lemon juice and garnish with lemon slices

STIR-FRIED CABBAGE WITH SPINACH AND RED POTATOES

Steps:

• 1. Boil the potatoes in lightly salted water to cover until tender, about 20 minutes. Drain, let cool, then cut into 1/2 inch pieces. Do not peel. Meanwhile, prepare the chaat masala.2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the cumin seeds and green chili pepper they should sizzle upon contact with the hot oil. Quickly add the coriander, cumin, fenugreek, and turmeric, then add the cabbage, spinach, cilantro, and salt. Cook over medium-high heat, stirring, until lightly golden, about 5 minutes. Transfer to a serving dish.3. Add the potatoes and the remaining 1 tablespoon of the oil to the wok and cook about 2 minutes. Add the tomatoes and cook, stirring, until slightly softened, about 2 minutes.4. Add the tomatoes to the cabbage and lightly mix them in. Sprinkle the chaat masala on top and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

FRIED CABBAGE AND POTATOES (BANDGOBHI ALU SABJI)

Steps:

• shred wash cabbage, drain. Grind cloves, cardamom, cinnamon into fine powder, set aside. Heat 3 tbs fat, stir-fry potatoes until lightly browned. Set aside. 2 tbs fat into pan, stir-fry ginger, chili pepper and turmeric for a few seconds. Add cabbage and fry 3-4', stirring. Add tomatoes, potatoes, salt, sugar and water. Simmer about 20'. Sprinkle with ground spices before serving.

FRIED POTATOES, CABBAGE, HAM & ONIONS

Steps:

• Preheat oil in large skillet.
• Add potatoes, cook for 15 minutes.
• Then add cabbage, ham, and onion. Cook till cabbage is tender. Enjoy!