Cook Cabbage and Potatoes

Cabbages and potatoes are both hearty vegetables and taste great when cooked together. The combination makes for a fairly simple dish, but there are multiple ways you can go about cooking it. Here are a few worth trying.

Ingredients

Baked Cabbage and Potatoes

Makes 6 servings

  • 1 cabbage, about 2 to 2.5 lb (900 to 1125 g)
  • 2 large potatoes, about 2.5 lb (1125 g)
  • 12 oz (340 g) bacon, diced into 1/2 inch (1.25 cm) pieces
  • 2 cups (500 ml) yellow onions, peeled and sliced
  • 1 tsp (5 ml) salt
  • 1 tsp (5 ml) ground black pepper
  • 2 cups (500 ml) chicken broth
  • Nonstick cooking spray

Boiled Cabbage and Potatoes

Makes 4 to 5 servings

  • 4 medium white potatoes
  • 1 medium cabbage
  • 2 medium yellow onions, peeled and cut into wedges
  • Water

Steamed Cabbage and Potatoes

Makes 4 servings

  • 2 medium red boiling potatoes
  • 1/2 small green cabbage
  • 1 tsp (5 ml) caraway seeds
  • Nonstick cooking spray
  • 1 tsp (5 ml) grated onion
  • 1 clove garlic, minced
  • 3/4 tsp (3.75 ml) salt
  • 1 cup (250 ml) plain yogurt

Slow Cooker Cabbage and Potatoes

Makes 6 servings

  • 1 small cabbage
  • 1 medium white or yellow onion, peeled and diced
  • 2 to 4 cloves of garlic, minced
  • 2 tsp (10 ml) mustard seeds
  • 2 to 3 lb (900 to 1350 g) new potatoes
  • 2 tsp (10 ml) salt
  • 2 tsp (10 ml) ground black pepper

Steps

Baked Cabbage and Potatoes[1]

  1. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Prepare a large roasting pan by spraying it with a light coating of nonstick cooking spray.
  2. Rinse and cut the cabbage. Rinse the cabbage under cool running water and cut it into eighths.
    • After rinsing the cabbage, peel off the tough outer leaves with your hands.
    • Cut the cabbage in half lengthwise. Cut each half into half lengthwise again, forming quarters.
    • Cut a wedge around the hard core in the center of each quarter to remove it.
    • Cut each quarter into half again, forming eighths.
  3. Clean, peel, and cut the potatoes. Scrub the potatoes with a vegetable brush under cool running water. Peel with a vegetable peeler and cut into quarters.
    • After peeling the potatoes, cut each one into halves crosswise, and each half into lengthwise halves again, forming quarters.
  4. Arrange the cabbage and potatoes in your prepared roasting pan. The cabbage and potatoes should alternate back and forth inside the roasting pan.
    • The cabbage eighths should be placed in the roasting pan with the rounded sides down.
  5. Fry the bacon in a medium skillet for 7 minutes. Cook the bacon over medium heat, stirring occasionally.
    • Since bacon contains so much fat, you do not need to add any oil or butter to the pan when cooking it.
  6. Add the onions, salt, and pepper to the bacon. Cook, stirring often, for about 5 minutes.
    • The onions should be soft and the bacon should be crispy by the time you finish.
  7. Distribute the contents of the skillet over the potatoes and cabbage. Pour the bacon, onions, and pan drippings over the vegetables in the roasting pan, distributing the contents of the skillet as evenly as possible.
    • Do not drain the fat before adding the bacon to the roasting pan. The fat, or pan drippings, should be added alongside the rest of the skillet's contents.
  8. Pour the chicken broth into the roasting pan. Distribute it as evenly as possible over the other ingredients.
    • All of the ingredients should be well soaked in chicken broth.
    • Note that homemade chicken stock can be used in place of chicken broth, if desired.
  9. Cover and bake for 90 minutes. Cover the roasting pan with aluminum foil and bake until the potatoes and cabbage pieces are both soft enough to break into with a fork.
  10. Let stand before serving. The dish should sit for 15 minutes before you serve it. Do not remove the foil as it sits.
    • You should ladle the bacon and onion broth over the potatoes and cabbage after transferring the vegetables into individual serving dishes.

Boiled Cabbage and Potatoes

  1. Rinse and cut the cabbage. The cabbage should be rinsed briefly under cool running water and cut into 3-inch (7.6-inch) chunks or eighths.
    • Peel off the tough outer leaves before cutting the cabbage.
    • Cut the cabbage in half lengthwise, then cut each half into half lengthwise to create quarters.
    • Cut out the core from each quarter.
    • Cut each quarter into halves, forming eighths, or into chunks.
  2. Clean, peel, and cut the potatoes. Wash the potatoes by scrubbing them with a vegetable brush under cool running water. Peel and cut the potatoes into quarters.
    • Use a vegetable peeler to peel the potatoes before cutting them.
    • Cut each peeled potato in half crosswise. Then, cut each half lengthwise, forming quarters.
  3. Place the potatoes, cabbage, and onion wedges in a pot of water. Arrange the three vegetables in a large stockpot, alternating them in relatively even layers. Fill the stockpot with enough water to cover the vegetables.
    • The vegetables should be covered by about 1 inch (2.5 cm) of water, at least. More water may need to be added as the vegetables cook.
  4. Boil for 20 minutes. Leave the stockpot uncovered and boil the vegetables until the cabbage is falling apart, the onion wedges are falling apart, and the potatoes are tender enough to pierce with a fork.
  5. Drain and serve. Pour the contents of the stockpot through a colander to drain out the water. Transfer the vegetables to individual serving dishes to enjoy.
    • If the rest of your meal is not yet ready, place the potatoes and cabbage back in your stockpot and cover with a lid or aluminum foil. Place near the stove to keep warm until ready to serve.

Steamed Cabbage and Potatoes[2]

  1. Cut the cabbage into wedges. Slice the cabbage half into lengthwise halves, and cut each half into lengthwise halves again. You should be left with four wedges.
    • If the cabbage core has not yet been removed, cut the hard core out after slicing the cabbage half into two wedges.
  2. Clean and cut the potatoes. Rinse the potatoes under cool, running water and cut them into wedges.
    • If using red potatoes, you should only scrub them gently with your fingers instead of using a vegetable brush, since these potatoes have thinner skins.
    • Cut each potato into quarters, and cut each quarter into three crosswise pieces.
  3. Set a stockpot of water to a simmer. Fill a stockpot with 3 to 4 inches (7.6 to 10 cm) of water and bring it to a simmer over medium to medium-high heat.
    • You should have a steamer basket that fits inside the stockpot. The bottom of the basket should not come in contact with the water in the stockpot, though, even when the water is at a full rolling boil.
  4. Place the cabbage and potatoes in a steamer basket. The potatoes should be placed on the bottom and the cabbage should be spread out in a single layer over the potatoes.
    • If you do not have a steamer basket, you could also use a metal colander.
    • The potatoes are denser and usually take longer to cook, so they should be placed on the bottom, which will be the hottest part of the basket since it receives the most direct heat.
  5. Steam for 25 minutes. Cover the stockpot and cook until the potatoes and cabbage are both tender.
  6. Meanwhile, toast the caraway seeds in a small skillet. Spray a skillet with nonstick cooking spray and add the caraway seeds. Cook, stirring frequently, until the seeds take on a stronger fragrance and a deeper color.
    • This should take about 1 to 2 minutes.
    • Remove the skillet from the heat as soon as you finish toasting them.
  7. Combine the seeds, onion, garlic, salt, and yogurt. After the caraway seeds have cooled for a couple of minutes, transfer them to a small mixing bowl. Add the onion, garlic, salt, and yogurt to the bowl, as well, and stir until evenly distributed.
  8. Serve the steamed vegetables with the yogurt sauce. Transfer the cabbage and potatoes to individual serving dishes and add a dab of the flavored yogurt sauce over each serving.
    • Alternatively, you could set the bowl of yogurt sauce out in the middle of the table and allow your family or guests to add the yogurt sauce as they desire.

Slow Cooker Cabbage and Potatoes[3]

  1. Rinse and cut the cabbage. Rinse the cabbage under cool, running water and discard the tough outer leaves. Chop the cabbage into bite-sized pieces.
    • Slice the cabbage into halves lengthwise, and cut each half in lengthwise halves again to form quarters.
    • Cut a wedge around the hard core of the cabbage to remove it.
    • Slice each quarter into 1-inch (2.5-cm) crosswise ribbons, and rough chop each ribbon into smaller pieces to form bite-sized chunks.
  2. Wash the potatoes. Rinse the potatoes under cool, running water and pat dry with paper towels.
    • For this recipe, new potatoes are already small enough to cook fully, so they do not need to be cut into smaller pieces.
    • If using red new potatoes, only scrub the skins with your fingers, not a vegetable brush. These skins are fairly thin, so scrubbing with a vegetable brush will cause the skins to flake off.
  3. Toss the cabbage, onion, garlic, and mustard seeds into the slow cooker. Add these ingredients to the slow cooker and toss together to disperse evenly.
    • You may want to spray the slow cooker with nonstick cooking spray or use a special slow cooker liner before adding the ingredients. Otherwise, some of the cabbage and onion may stick to the bottom and sides of the appliance.
  4. Layer the potatoes on top. Spread the potatoes out over the cabbage and onions in a single layer.
    • Season with salt and pepper, if desired.
    • Do not stir the contents of the slow cooker at this point.
  5. Cover and cook on low for 10 to 12 hours. The cabbage should cook down completely and may even look brown. The potatoes should be tender enough to pierce with a fork.
    • Do not remove the lid as you cook the cabbage and potatoes. A slow cooker relies on the build-up of heat to cook the contents evenly. If you remove the lid too often during the cooking process, too much of this heat could escape, and the cooking time might be thrown off.
  6. Serve warm. Once done, spoon the cabbage and potatoes into individual cooking dishes and enjoy.

Things You'll Need

Baked Cabbage and Potatoes

  • Roasting pan
  • Chef's knife
  • Vegetable peeler
  • Vegetable brush
  • Medium skillet
  • Spatula
  • Serving dishes
  • Fork

Boiled Cabbage and Potatoes

  • Chef's knife
  • Vegetable brush
  • Vegetable peeler
  • Stockpot
  • Fork
  • Serving dishes
  • Colander

Steamed Cabbage and Potatoes

  • Chef's knife
  • Stockpot
  • Steamer basket or metal colander
  • Small skillet
  • Mixing bowl
  • Mixing spoon
  • Fork
  • Serving dishes

Slow Cooker Cabbage and Potatoes

  • Chef's knife
  • Slow cooker
  • Serving spoon
  • Fork
  • Serving dishes

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Sources and Citations

  1. ↑ http://www.foodnetwork.com/recipes/emeril-lagasse/cabbage-and-potato-bake-recipe/index.html
  2. ↑ http://www.latimes.com/features/la-fo-cabbage-p,0,3685995.story
  3. ↑ http://veganmotherhubbard.com/2013/08/slow-cooker-cabbage-and-new-potatoes.html

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