Best 5 Cabbage And Potato Fry Recipes

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Cabbage and potato fry is a comforting and hearty dish that can be enjoyed for breakfast, lunch, or dinner. It's a great way to use up leftover cabbage and potatoes, and it's also a budget-friendly meal. The combination of cabbage and potatoes creates a flavorful and satisfying dish that is sure to please everyone at the table.

Here are our top 5 tried and tested recipes!

FRIED POTATOES AND CABBAGE



Fried Potatoes and Cabbage image

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

1 lb russet (baking) potatoes, peeled and cut into 1 1/2-inch pieces
3/4 stick (6 tablespoons) unsalted butter
1 lb Savoy cabbage, cored and thinly sliced
3/4 teaspoon salt
1/4 teaspoon black pepper

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 POTATOES WITH CABBAGE



Fried Potatoes with Cabbage image

The Fried Potatoes with Cabbage recipe out of our category Root Vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 50m

Yield 4

Number Of Ingredients 7

500 grams Green cabbage
salt
2 onions
600 grams waxy potatoes
peppers (ground)
1 tsp Caraway
2 Tbsps freshly chopped parsley

Steps:

  • Rinse the cabbage, trim, free from the hard stalk and cut into strips. Blanch for 4-5 minutes in boiling salted water. Rinse under cold water and drain well.
  • Peel the onion and chop finely. Peel and rinse the potatoes and cut into thin slices. Heat the oil in a pan and fry the potatoes until golden brown (about 10 minutes) with occasional turning. Add the onions and cabbage strips to the pan and fry for another 3-4 minutes. Season with salt, pepper and caraway seeds and serve garnished with freshly chopped parsley.

CABBAGE AND POTATO FRY



Cabbage and Potato Fry image

An Indianised way to cook cabbage, and our favorite preparation of the vegetable. If you have a grinder, take the trouble to roast and grind the coriander seeds - the freshly roasted flavor is worth the effort.

Provided by eatrealfood

Categories     Curries

Time 30m

Yield 7-8 serving(s)

Number Of Ingredients 11

1 medium cabbage
2 tablespoons vegetable oil
2 -3 medium potatoes
1 medium onion
3/4 teaspoon cumin seed
3/4 teaspoon mustard seeds
1/2 teaspoon turmeric powder
1/2 teaspoon coriander powder
salt
shredded desiccated coconut (optional)
coriander (optional)

Steps:

  • Quarter, core and shred cabbage.
  • Heat oil over medium heat.
  • When hot, add cumin and mustard seeds and wait till they sputter.
  • Then add finely sliced onion.
  • Allow onion to soften and then throw in the shredded cabbage.
  • Add salt, turmeric and coriander powders.
  • Close pot, reduce heat slightly and allow to cook until cabbage wilts.
  • As soon as cabbage reduces in volume, add small pieces of diced potatoes and continue cooking on medium heat till potatoes soften and cabbage is tender (while stirring occasionally).
  • If desired, add in shredded coconut with potatoes as allow to cook as in previous step.
  • Garnish with coriander sprigs.
  • Goes well as a low-fat option with parathas.

FRIED CABBAGE AND POTATOES



Fried Cabbage and Potatoes image

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

2 tablespoons extra virgin olive oil (plus more as needed)
1 small yellow onion (diced)
2 Yukon gold potatoes (diced into small cubes)
½ teaspoon garlic powder
½ teaspoon dried thyme
½ teaspoon salt
½ teaspoon black pepper
6 cups diced cabbage

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

KOBI BATATA BHAJI (INDIAN FRIED CABBAGE AND POTATO)



Kobi Batata Bhaji (Indian Fried Cabbage and Potato) image

This is a typical dish in Maharashtra. Serve with rice or chapattis.

Provided by Prajakta_Karanjkar

Categories     Indian Side Dishes

Time 35m

Yield 3

Number Of Ingredients 9

1 tablespoon vegetable oil
1 teaspoon cumin seeds
2 teaspoons hot chili powder, or to taste
½ teaspoon ground turmeric
1 teaspoon garam masala
1 ½ cups shredded cabbage
1 medium potato, peeled and sliced
salt to taste
1 teaspoon minced fresh cilantro, or more to taste

Steps:

  • Heat vegetable oil in a skillet over medium heat. Add cumin seeds, chili, turmeric, and garam masala and toast until fragrant, about 30 seconds.
  • Add cabbage and potato and cook, stirring frequently, until cabbage starts to wilt, about 5 minutes. Season with salt and continue cooking until potato is soft, 5 to 10 more minutes. Serve hot garnished with cilantro.

Nutrition Facts : Calories 117.7 calories, Carbohydrate 16.9 g, Fat 5.3 g, Fiber 3.7 g, Protein 2.4 g, SaturatedFat 0.9 g, Sodium 33.3 mg, Sugar 2.1 g

Tips:

  • Use fresh, firm cabbage: Wilted or limp cabbage will not fry well.
  • Cut the cabbage and potatoes into uniform pieces: This will ensure that they cook evenly.
  • Fry the cabbage and potatoes in batches: This will prevent overcrowding and ensure that they get crispy.
  • Season the cabbage and potatoes generously: Salt, pepper, and garlic powder are all good options.
  • Cook the cabbage and potatoes until they are golden brown: This will ensure that they are cooked through and have a slightly caramelized flavor.
  • Serve the cabbage and potatoes immediately: They are best enjoyed hot and crispy.

Conclusion:

Cabbage and potato fry is a simple but delicious dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. Whether you like your cabbage and potatoes fried crispy or soft, this recipe is sure to please. So next time you are looking for a quick and easy meal, give cabbage and potato fry a try. You won't be disappointed!

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