Fried cabbage and potatoes is an easy and economical side dish that complements many main dishes. Its flavors are simple and straightforward, but can be jazzed up with your favorite herbs such as basil, thyme or rosemary. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Fried Cabbage and Potatoes
Fried Cabbage and Potatoes Tips
What else can you add to fried cabbage and potatoes?
Like most southern cabbage recipes, fried cabbage and potatoes is versatile. You can add meat to make it heartier, like leftover ham, crumbled bacon, pork sausage or shredded beef. Or, add other root veggies you have on hand like turnip, rutabaga or even some shredded carrot.
Fried potatoes and cabbage is similar to the Irish dish of colcannon potatoes. Both include potatoes and cabbage but with colcannon potatoes, the cabbage is shredded and the potatoes are mashed (learn how to shred cabbage easily). Colcannon is sometimes made with kale instead of cabbage.
Fried potatoes and cabbage is similar to the Irish dish of colcannon potatoes. Both include potatoes and cabbage but with colcannon potatoes, the cabbage is shredded and the potatoes are mashed (learn how to shred cabbage easily). Colcannon is sometimes made with kale instead of cabbage.
What do you serve with fried cabbage and potatoes?
Fried cabbage and potatoes is a tasty side dish for roast chicken recipes or slow cooker beef dinners. Consider serving it as a side for breakfast with your favorite egg recipes. Or, if you added a bit of ham or bacon to your cabbage and potatoes, consider it your main dish and serve it with cornbread.
How long will leftover cabbage and potatoes last?
Store leftover potatoes and cabbage in the refrigerator for 3 to 4 days. Reheat it in the microwave or in a skillet over medium heat. It's not great for freezing because the texture of the potatoes and cabbage will deteriorate after thawing and reheating.
—Peggy Woodward, Taste of Home Senior Food Editor
Fried Cabbage and Potatoes
Prep Time
10 min
Cook Time
25 min
Yield
8 cups
Ingredients
- 2 tablespoons butter
- 2 medium potatoes, peeled
- 1 medium onion, chopped
- 6 cups coarsely chopped cabbage
- 1/2 cup chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Directions
- Cut potatoes in half lengthwise. Cut widthwise into 1/8-inch slices. In a large skillet, heat butter over medium heat. Add potatoes and onion; cook and stir until potatoes are tender, 10-12 minutes. Remove to a bowl and keep warm.
- In the same skillet, add cabbage and broth. Bring to a boil. Reduce heat; cover and simmer until cabbage is tender 8-10 minutes. Remove lid. Simmer, uncovered, until almost all liquid has evaporated. Stir in potato mixture, salt and pepper.
Nutrition Facts
1 cup: 79 calories, 3g fat (2g saturated fat), 8mg cholesterol, 238mg sodium, 12g carbohydrate (3g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fat.
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