Fried Cabbage and Potatoes

 It's a cold, wet, rainy day out there today. Not fit for man nor beast. It could always be worse however as it could be snowing. 

My brother posted a photo of his backyard on FB this morning and in Ottawa, it was snowing. I am not sure I am ready for that. I haven't even bought myself a snow scraper yet. (Not to self, buy snow scraper.)

 

This is a comfort food kind of a day.  When I think of comfort food, several things come to mind. First, potatoes.  Second cabbage.  Third onions.

This simple dish of fried cabbage and potatoes has all three of those things. It's quite simply delicious as well. I could eat a whole pan of just this and nothing else and be very, very happy. 

 

 

I adapted the recipe from one which I found in this cookbook. Written by blogger Parish Ritchie (Life with the Crusts Off) I have it on my kindle.  

I love church cookbooks. I had several of them, but of course they got left behind. Church potluck suppers are always some of the best functions to attend.

 

People always tend to bring their very best potluck dishes to church potlucks.  They are a point of pride.

The best ones I enjoyed of all time were held in a small country church that I used to attend in French Lake, New Brunswick. The tables in that church basement used to groan under the weight of an abundance of delicious food.

 

That little Baptist church was filled with lots of "good cookers" as my friend Debbie would say! 

  

You never came away from one of their get-togethers hungry.  Dishes just like this one of the many on offer. Along with the companionship and fellowship of some very nice and caring people. 

 

 

I adore cabbage and I adore potatoes. They are two of my most favorite vegetables. Combine them both and I am in comfort food heaven! 

This is a simple side dish that goes well with just about anything. If you are a vegetarian, it makes a delicious main dish, especially if you serve it with a nice square of cornbread on the side! 

 

WHAT DO YOU NEED TO MAKE FRIED CABBAGE AND POTATOES

Very simple ingredients, that's what! 

• butter (I use regular butter in most of my cooking)
• onions (just ordinary brown skinned cooking)
• potatoes (any potato will do, peel or not as you prefer)
• cabbage (I used the everyday cabbage or white cabbage as it is known in the UK)
• salt, pepper
• water or chicken stock (note if using stock, you may not need as much salt)

 

They offer what is called Stew Packs in the shops here. I think they also did the in the UK. I find them to be a great economy.

Included in the pack will be a cabbage, a few turnips or rutabagas, some carrots, an onion or two and some parsnips. 

=

 

All ingredients that I can easily use if not in a stew, then on their own and it always works out a lot cheaper for me to buy them in a pack like this rather than in individual lots.  

There is also far less waste for me. As the only resident in my household, it only makes sense to buy things in smaller quantities. These stew packs work perfectly for me.

 

HOW TO MAKE FRIED CABBAGE AND POTATOES

It's not hard to make really. You need to begin by peeling your potatoes and onion. You don't need to peel the potatoes if you don't want to, but I did.

I cut my onion in half horizontally and then cut it into thin slices crosswise (half-moons). I did the same with my potatoes. 

 

Melt your butter until it begins to foam and add your onions. You need to cook these, stirring occasionally, over a moderate heat until they begin to soften and then throw in your potatoes.

No need to cook the potatoes first. I was a bit surprised at this because I usually cook my potatoes first when I am going to fry them, but today I threw caution to the wind and just went with the flow!

 

While the potatoes and onions are cooking, prep your cabbage.  Cut it in half and then remove the core. Then cut it into thin wedges and chop them across into smaller pieces. Perfectly bite sized.

Once your potatoes have softened and they have started to brown, along with the onions, scoop them out into a bowl using a slotted spoon and set them aside, keeping them warm.

 

Add the cabbage to the dish, turning to coat it in any pan drippings and add your water or stock.  Cover and then just let the cabbage steam until it is beautifully tender.

True confession here, I always add a pinch of sugar when I am cooking cabbage It takes away any bitterness.

 

Once your cabbage is tender, remove the cover and allow any liquid to evaporate. Season to taste with some salt and black pepper and toss the potatoes and onions back into the pan, carefully combining everything evenly.

Oh my, my, my  . . .  a quick heat through and your dish is ready to go!

If you are a person who dislikes the smell of cabbage cooking, light a candle.  I, personally, do not mind the smell. It is a smell I love.

Anyways, this is true comfort food. Hearty, filling, delicious. You could add bacon to it if you wanted to of scraps of ham, and yes, cornbread goes wonderfully.

Enjoy!!

Fried Cabbage and Potatoes

Yield: 2

Author: Marie Rayner

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

This is a fabulously tasty dish. Simple to make, using simple ingredients. I downsized the original to feed two but if you want to feed four see measurements in brackets.

Ingredients

• 2 TBS butter (4)
• 1 small onion, peeled and thinly sliced (1 medium onion)
• 2 potatoes, peeled and thinly sliced (4 potatoes)
• 1/2 small head of cabbage, cored and chopped (1 full head)
• salt and black pepper to taste
• water or chicken stock

Instructions

1. 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.
2. Cook, stirring occasionally, until the potatoes and onions are cooked through and beginning to brown. Remove to a bowl and keep warm.
3. 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.
4. 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.
5. Heat through. Taste and adjust seasoning as required.
6. Serve hot.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #marierayner5530

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com 

Thanks so much for visiting! Do come again!

Follow me on Bloglovin