Our Year of Food: January is for Cabbage
Our Year of Food: January is for Cabbage

Braised Cabbage with Chewy Fried Potatoes, Feta + Dill

1 lb fingerling potatoes, halved
3 T apple cider vinegar + a splash
2 T high heat fat
1/2 green or savoy cabbage, roughly chopped
1/2 cup water
olive oil
handful of herbs like dill, parsley or cilantro, minced
goat cheese or feta, crumbled

1. Cover potatoes in water with a splash of acv - cover + bring to a simmer until you can pierce with a fork
3. Warm some high heat oil like ghee or coconut oil to a sauté pan, transfer potatoes to pan
4. Turn to brown on both sides - about 10 minutes - remove from heat, set aside
5. Add about a half a cup of water to the pan + braise cabbage for about 10 minutes
6. Add cabbage to a big bowl and toss with olive oil, herbs + cheese + reserved potatoes - season + enjoy

REFERENCES:
(1) Michael T.Murray - Joseph E.Pizzorno - Lara Pizzorno - Atria Books - 2005
(2) Karen Page - Andrew Dornenburg - Little, Brown and Co. - 2008
Our Year of Food: January is for Cabbage
Our Year of Food: January is for Cabbage

Braised Cabbage with Chewy Fried Potatoes, Feta + Dill

1 lb fingerling potatoes, halved
3 T apple cider vinegar + a splash
2 T high heat fat
1/2 green or savoy cabbage, roughly chopped
1/2 cup water
olive oil
handful of herbs like dill, parsley or cilantro, minced
goat cheese or feta, crumbled

1. Cover potatoes in water with a splash of acv - cover + bring to a simmer until you can pierce with a fork
3. Warm some high heat oil like ghee or coconut oil to a sauté pan, transfer potatoes to pan
4. Turn to brown on both sides - about 10 minutes - remove from heat, set aside
5. Add about a half a cup of water to the pan + braise cabbage for about 10 minutes
6. Add cabbage to a big bowl and toss with olive oil, herbs + cheese + reserved potatoes - season + enjoy

REFERENCES:
(1) Michael T.Murray - Joseph E.Pizzorno - Lara Pizzorno - Atria Books - 2005
(2) Karen Page - Andrew Dornenburg - Little, Brown and Co. - 2008
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