Cabbage and potatoes
This delightful dish combines the crunch of fresh cabbage with the earthiness of potatoes, making for a comforting stir-fry. It's a quick and easy vegetarian meal that can be served as a side or a main course.
Equipment
- 1 large frying pan or wok
- 1 cutting board
- 1 peeler
- 1 measuring cups
- 1 measuring spoons
Ingredients
- 1 medium head cabbage, chopped About 1.5 pounds.
- 4 medium-sized potatoes, peeled and diced About 2 pounds.
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika Optional.
- 1 tablespoon soy sauce Optional.
- to taste fresh parsley or dill for garnish Optional.
Instructions
- Begin by preparing the ingredients. Chop the cabbage into bite-sized pieces, peel and dice the potatoes, and dice the onion. Mince the garlic.
- Heat the olive oil in a large frying pan or wok over medium heat.
- Add the diced onions to the pan and sauté for about 3 minutes, or until they become translucent.
- Stir in the minced garlic and cook for another minute, being careful not to let it burn.
- Add the diced potatoes to the pan, stirring to combine. Season with salt, pepper, and paprika, if using. Cook for about 10 minutes, stirring occasionally, until the potatoes are tender.
- Once the potatoes are partially cooked, add the chopped cabbage to the pan. Stir well to combine and cook for an additional 5-7 minutes, or until the cabbage is wilted and tender.
- If you prefer, add the soy sauce for added flavor, stirring it in well.
- Taste and adjust seasoning if necessary. Remove from heat and garnish with fresh parsley or dill if desired.
- Serve hot and enjoy!
Notes
This dish is versatile and can include other vegetables you have on hand, such as carrots or bell peppers.
For added protein, consider incorporating chickpeas or beans.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pan before serving.