Potatoes and cabbage get a sexy summer makeover in this recipe for braised cabbage with fried potatoes, feta, and dill.
Welcome to the Eats Well With Others makeover edition!
In which we take the frumpiest of frumpy veggies and turn them into sexpots. For your mouth.
But less dirty than it sounds.
Cabbage isn’t going to win any popularity contests any time soon, especially not in this household where if I even so much as think about cooking with it, the.boy responds with dry heaves and temper tantrums.
I am so grateful every day for his maturity. (<–sarcasm)
Thankfully, fate intervened in the form of a large white cruciferous head in my CSA box this past week. And since we have a no veggies left behind policy in this household, I obviously had to use it.
Hopefully in a way that would result in minimal dry heaving from the peanut gallery.
Cabbage and potatoes are stereotypically cold weather fare, but throw in a handful of herbs and a pinch of bright tangy feta, BOOM.
All dressed up in their summer best.
The cabbage itself is braised until soft, tender, and almost sweet and tossed with a bit of butter so that it is evocative of a mere hint of indulgence. Meanwhile, the potatoes are given a good fry in some olive oil so that they are crispy on the outside, chewy on the inside, and make you feel warm and fuzzy all over.
Suffice it to say, a big bowl of this is the closest to a come hither glance that this cruciferous is going to get, and I can guarantee that even the cabbage skeptics will be turning their heads to get a second glance at a bowl of these babies. And then running after it with their fork because one more bite is just too good to pass up.
- 1 head white cabbage
- 2 tbsp butter
- sea salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 1 lb fingerling potatoes, scrubbed and thinly sliced
- ¼ cup chopped dill
- ½ cup crumbled feta cheese
- Slice the cabbage into thin ribbons, about ½-inch wide. Put in a large pot along with ½ cup water. Bring to a simmer and then cook, covered, until the cabbage is wilted, 10-15 minutes. Drain the cabbage and toss with butter, salt, and black pepper. Set aside while you prepare the potatoes.
- Heat the olive oil in a large pan over medium heat. Add the potatoes and cook, turning occasionally, until starting to brown and just tender, about 20 minutes. Season to taste with salt and black pepper.
- Toss together the potatoes, cabbage, dill, and feta in a large bowl. Season to taste with salt and black pepper.
For more recipes to use up summer cabbage, check out these:
From Around the Web:
Caramelized Cabbage and Onion Pasta with Breadcrumbs from Prevention RD
Fresh Cabbage Kimchi from Food & Wine
Asian-Flavored Kale and Cabbage Slaw from Lisa is Cooking
Ethiopian Cabbage and Green Beans from The Taste Space
Barley Chickpea Salad with Purple Cabbage, Spinach and a Sesame Miso Dressing from What’s Cooking Good Looking