Creamy Cabbage & Potatoes, and a Stir-Fry

I found this recipe online yesterday while catching up on my daily websites, and since it featured both cabbage and potatoes, looked tasty, and was listed as a frugal dish, I passed it onto June for consideration. She liked the sound of it enough to give it a try, so last night we did!

Cream Cabbage & Potatoes, adapted from a Serious Eats recipe

  • 2 tablespoons Olive oil
  • 1 tablespoon butter, divided
  • 1 largish onion, halved and sliced
  • 1 pound cabbage, cored and sliced thinly
  • Salt & Pepper
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon water
  • 2 pounds potatoes
  • 1 1/2 tablespoons flour
  • 1 cup milk
  • Cayenne Pepper

Before the main part of this dish can be prepared, the potatoes need to be baked. This can be done in the oven, but since the skins aren’t required, baking them in the microwave is quicker – just prick the skins with a fork, and cook on high for about 15 minutes.

Preheat the oven to 400°F, then heat the olive oil in a pot (large enough to hold the cabbage) over medium heat. [NOTE – The original recipe calls for 2 tablespoons of butter to be melted in at this point, but we left this out to cut the calorie count a little – feel free to add some if you want!]. Add the onion, toss to coat with fat and cook, stirring occasionally, until the onions are soft and just beginning to color, about 10 minutes. Stir in about 1 teaspoon salt and 1/4 teaspoon pepper and then toss in the cabbage. Continue to stir until the cabbage and onions are completely mixed and the cabbage is beginning to wilt. Pour in the vinegar and water, cover the pot, and turn the heat to low. Cook for about 10 minutes more, stirring a couple of time, until the cabbage is tender enough to eat.

Next, peel the potatoes and mash them roughly with whichever tool you prefer. Melt the tablespoon of butter in a 10- or 12-inch oven-proof skillet (cast iron is perfect for this). Add the flour all at once, turn the heat to medium low, and cook, stirring constantly, for about 2 minutes. Stir in the milk, raise the heat a bit, and cook until the mixture thickens, a few minutes. Stir frequently to break up lumps and prevent the mixture from sticking to the skillet.

Turn the heat off under the skillet and stir the potatoes into the sauce. Season with cayenne pepper, if you like, and then stir in the cabbage and onions. When the contents of the skillet are thoroughly mixed up, smooth the top with your spoon and bake for 15 to 20 minutes.

Creamy Cabbage & Potatoes

Creamy Cabbage & Potatoes

Officially, it serves 4-6 people, but that’s probably as a side rather than as the main. June was being good to her weight-watchers diet and only had 1/6th, and we served a bit of another 1/6th to the little one (he got bored of it and ended up eating something else as well)… which meant I ate the rest of it! It needed a little salt & pepper added at the end to give it the right balance, but was otherwise excellent. June wasn’t too keen on it as is, so she opted to add on top a bit of both her homemade Roasted Garlic jelly and a bit of her also homemade Red Pepper & Garlic jelly. I tried the same on a bit of mine, and while it made for a nice tangy flavour, I preferred the plain option this time around. I’m not sure we’ll be making this one again, as it’s more time-consuming to make than it first appears, and June wasn’t overly sold on it, but I’d quite happily eat it again, so perhaps we’ll compromise and made it as a side dish for something else instead.

Since we’ve had cabbage & potatoes twice this week already, tonight was the turn of the green chard. June wanted to cook the remaining noodles from a packet we opened for the Hot & Sweet Chicken stir-fry, so she threw together a Beef & Greens stir-fry, featuring both the green chard and the radish tops from our very first home garden harvest.

Beef & Greens Stir-Fry

Beef & Greens Stir-Fry

The result was a clear success, partly from June soaking the noodles in hotter water this time around which prevented them sticking, and partly from the good mix of ingredients. The beef was definitely lifted by the addition of the Chinese five spice blend, and the contrasting leafy and crunchy green chard (along with the always-satisfying taste of home-grown veg, in this case the radish tops) worked really well with the noodles. Personally, I think I’d have preferred a little heat in the dish, just to give it more kick, but that’s definitely optional.

Given that we’ve got plenty of both beef and noodles in stock in the freezer and pantry respectively, I suspect we’ll be making a few more variations on this recipe using whatever’s in the forthcoming CSA boxes!

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