Many recipes use potatoes and cabbage as the base. Whichever method you use to cook it, you're sure to get a dish that's cheap, filling, and full of nutrition. If you want a quick fix, you can fry chopped cabbage and potato wedges for a crunchy dish. You can also boil cabbage and potatoes for a delicious dish that goes well with sausages. If you want vegetables that have a caramel flavor, roast the cabbage and potatoes with a little chicken stock.
Ingredients
Cabbage and French Fries
- part green cabbage
- 1 large potato
- 5 slices of chopped bacon (smoked meat)
- 5 cloves garlic (chopped)
- tsp. (1 gram) salt
- tsp. (½ gram) black pepper powder
Makes 4 servings
Cabbage and Boiled Potato
- part green cabbage
- 1 large potato
- 1 tsp. (3 grams) whole pepper
- 3 slices of bacon
- tsp. (3 grams) salt
Makes 4 servings
Cabbage and Baked Potato
- 0.9 kg to 1 kg green cabbage
- 2 large potatoes (peeled)
- 350 grams of bacon
- 2 cups (300 grams) sliced onions
- 1 tsp. (5 grams) salt
- 1 tsp. (2 grams) black pepper powder
- 2 cups (500 ml) chicken stock
Makes 6 servings
Step
Method 1 of 3: Frying Cabbage and Potatoes
Step 1. Fry 5 slices of bacon until crispy in a skillet over medium heat
Chop the bacon into 1-3cm pieces, then place on the skillet. Turn the stove on to medium heat and stir the bacon occasionally as you fry it. Fry the bacon until completely cooked and crispy.
- The time it takes to fry depends on the thickness of the bacon. Fry the bacon for 5-10 minutes.
- Prepare the cabbage and potatoes while the bacon is frying.
Step 2. Transfer the fried bacon to a plate lined with paper towels
When they are crispy, carefully scoop out the bacon using a slotted spoon. Place the bacon slices on a plate lined with paper towels (to absorb excess oil).
Leave the oil in the pan to fry the cabbage and potatoes
Step 3. Chop of the cabbage, and slice 1 potato into chunks that are about 1 centimeter in size
Rinse these vegetables and place them on a cutting board. To chop cabbage, cut the cabbage in half in half. Cut off the white center and discard. Next, slice the cabbage into 1-centimeter chunks. Take a potato and slice it into chunks that are about 1 centimeter in size.
You can peel the potatoes, or leave the skin on for added texture
Step 4. Add the cabbage, potatoes, pepper and salt to the pan
Place the sliced cabbage and potatoes in a skillet with the bacon oil. Add tsp. (1 gram) salt and tsp. (½ gram) black pepper powder.
Tip:
For a slightly crispier result, sauté cup (50 grams) of diced red onion in the skillet for about 5 minutes before adding the cabbage and potatoes.
Step 5. Cover the pan and fry all ingredients over medium heat for about 7-8 minutes
Always keep the stove on medium heat and the skillet covered to prevent steam from escaping. Cook the cabbage until it's tender and stir the mixture every few minutes so that it cooks evenly.
When opening the lid, wear oven mitts to avoid scalding your hands from the hot steam
Step 6. Add the garlic and cook all the ingredients (with the pan uncovered) for about 1 minute
Open the lid of the pan and add 5 chopped garlic cloves. Stir all the ingredients until the garlic is evenly mixed, and continue to cook until fragrant.
Step 7. Turn off the heat and add the crispy bacon slices
Sprinkle fried bacon over cabbage and potatoes. Next, stir all ingredients until well combined and transfer the cabbage and potato mixture to a serving plate.
While you can store leftover cabbage and potatoes in the refrigerator, the mixture will soften gradually. Eat cabbage and potatoes within 3 days
Method 2 of 3: Boiling Cabbage and Potatoes
Step 1. Wrap bacon and pepper with 1 cabbage leaf
Wash the green cabbage and remove the large outer leaves. Place the cabbage leaves on the kitchen counter so that they form into a bowl. Next, toss 3 slices of bacon that have been folded over the cabbage leaves and add 1 tsp. (3 grams) whole peppercorns on bacon.
Skip this step if you want to make a cabbage and potato dish for vegetarians
Step 2. Bend the cabbage leaves to wrap around the bacon and tie it with kitchen twine
Bend the cabbage leaf to wrap around the meat and tuck the side of the leaf underneath to form a small cabbage leaf wrap. Tie the packet on the short side using kitchen twine (a cotton thread made especially for cooking). Next, wind the yarn in the opposite direction, then make a strong knot.
You should wrap the cabbage tightly so that the pepper doesn't come out of the package when you boil the cabbage and potatoes
Step 3. Cut the cabbage in half and slice off the white center
Carefully slice the green cabbage so you can remove the center. Use a small knife to slice the white center of the cabbage at the bottom of the cabbage. Remove the tough center of the cabbage.
Save the other half of the cabbage for another recipe
Step 4. Place the cabbage in a colander and rinse with cold water
Remove each leaf from the cabbage chunk and put it in a colander. Place the strainer in the sink and run cold water over it. Keep the cabbage in the colander while you prepare the potatoes.
If desired, you can cut the cabbage into 3 or 4 pieces
Step 5. Peel 1 potato, then slice it into chunks that are about 5 centimeters in size
Wash the potatoes and peel them. Carefully cut the potatoes in half lengthwise, then place the strips flat on the cutting board. Slice each piece in half lengthwise, then slice crosswise so that you get a piece that is about 5 centimeters in size.
Potatoes should be peeled because the skin can harden after you boil them
Tip:
If you want to add more vegetables to the dish, cut 4 peeled carrots into 4 pieces and cut 1 onion into 6 pieces.
Step 6. Put water and salt in a pot to half and bring to a boil
Place a large saucepan or dutch oven (large heavy pot) on the stove and add water up to half of the pot. Add tsp. (3 grams) salt, then turn on the stove over high heat.
Cover the pot so the water boils faster. The water has come to a boil if any hot steam escapes from under the lid
Step 7. Add potato wedges and cook on medium to high heat for about 10 minutes
Take the potatoes with a slotted spoon and slowly drop them into the boiling water. Reduce the heat of the stove until the water bubbles become softer. Do not cover the pot and boil the potatoes until they are slightly soft.
- The potatoes will continue to cook when you add the cabbage to the pot.
- If you're also using onions and carrots, add them to the pot along with the potatoes.
Step 8. Add the bacon packets and cabbage slices and boil for about 20 minutes
Remove the cabbage from the sieve and place it in the boiling water along with the cabbage packets with the bacon. Cover the pot and reduce the heat of the stove. Boil the cabbage and potatoes until both of these ingredients are really tender.
The bacon flavor will seep into the cabbage and potatoes when you boil them
Step 9. Drain the potatoes and cabbage into a colander
Turn off the stove and put on oven mitts to lift the pan. Slowly pour the mixture into a strainer placed in the sink to allow the water to drain. Set aside the bacon packets and serve the boiled potatoes and cabbage hot.
- If desired, add butter over the vegetables and serve with corned beef or sausage.
- Place the remaining boiled cabbage in an airtight container and place in the refrigerator for up to three days.
Method 3 of 3: Baking Cabbage and Potatoes
Step 1. Preheat the oven to 200 °C, then cut 1 cabbage into 4 pieces
Wash the cabbage (about 0.9 to 1 kg in weight) and place it on a cutting board. Cut the cabbage in half using a sharp knife in the middle. Place these two cabbage pieces on the cutting board with the flat side facing down. Next, cut each piece in half again. After that, slice and discard the white center of the cabbage.
You can use red cabbage in place of green cabbage
Step 2. Cut 2 large potatoes into 5-centimeter slices
Wash the potatoes and peel them. Place the potatoes on a cutting board and cut each potato in half with long slices. Place the piece on a cutting board and make another long slice. Next, slice each potato wedge crosswise to get pieces that are about 5 centimeters in size.
If you don't have large potatoes, use 3 or 4 small ones
Step 3. Place the cabbage and potatoes in the roasting pan
Prepare a deep roasting pan and put the cabbage in it. Place the potato wedges around the cabbage so that it alternates with the cabbage.
Set the baking sheet aside when you fry the bacon and onions
Tip:
If you want to add carrots to the dish, cut 6 peeled carrots into about 1 cm slices and spread them over the cabbage and potatoes in the baking dish.
Step 4. Fry 350 grams of chopped bacon over medium heat for about 7 minutes
Cut the bacon slices into pieces that are about 1 centimeter in size, then add them to the skillet. Turn the stove over to medium heat and stir the bacon occasionally as you fry it. Continue to fry the bacon until it starts to look crispy around the edges.
Skip this step if you don't want to use bacon in the recipe
Step 5. Add 2 cups (300 grams) of sliced onions to the skillet and cook for about 5 minutes
Carefully add 2 cups of onions, chopped about 1 cm in size, into the skillet with the bacon. Stir this mixture so that the onions are coated in the bacon oil. Cook the mixture over medium heat until slightly soft.
Don't toss the sliced onions in the pan, as the bacon may splatter on you
Step 6. Spread the bacon and onion mixture over the vegetables
Turn off the stove and put on oven mitts. Carefully lift the pan with one hand, then pour the bacon and onion mixture over the vegetables that have been placed in the roasting pan. Tilt the pan so that the oil also drips onto the vegetables.
The bacon oil can prevent the vegetables from sticking to the pan when you bake them
Step 7. Pour the chicken stock into the mixture, then add the salt and ground black pepper
Slowly pour 2 cups (500 ml) of chicken stock over the vegetables in the roasting pan. Next, sprinkle 1 tsp. (5 grams) salt and 1 tsp. (2 grams) of black pepper powder evenly on the baking sheet.
If you wish, you can replace the chicken stock with vegetable stock
Step 8. Cover the baking pan with aluminum foil, then bake for 1.5 hours
Take a sheet of aluminum foil and use it to tightly wrap the baking sheet. Place the baking sheet in the preheated oven, and roast the cabbage and potatoes until completely tender.
The vegetables will let off steam as they bake and absorb the flavors in the chicken stock
Step 9. Remove the pan from the oven and let it rest for about 15 minutes before you serve the vegetables
Put on oven mitts to take the pan out of the oven, then place the pan on the stove. Keeping the lid tightly closed, allow the dish to rest in the pan for about 15 minutes to complete the cooking process. After that, put on gloves to open the aluminum foil. Transfer the potatoes and cabbage to a serving plate and add the bacon broth on top.
Place the remaining cabbage and potatoes in an airtight container and refrigerate for up to 3 days. These vegetables will be more flavorful when stored
Tips
- Use your preferred type of potato for this recipe. If you want a sweet taste, use sweet potatoes.
- If you want to make vegetarian dishes, skip the bacon, and replace the chicken stock with vegetable stock.
