Potato Cabbage Squares

In my attempt to use up food in my storage areas, I goofed and made a recipe that used up nothing but a little spray oil.  Of course, it was delicious and who really cares, when the food is so good.


I have been making a different dish for years, noodles and cabbage, sometime sweet and sometimes savory.  This is a favorite of ours and originally, I thought, I would use my cabbage in that dish but I was overcome with a yearning for potatoes so I changed my menu and made this yummy potato, onion and cabbage dish.


The shape and consistency of  this dish changed as I worked on it.  What started as the size of my fry pan, ended in Squares.

Potatoes and Cabbage Squares  (adapted)

Gourmet  | March 2005

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Ingredients

• 1 lb russet (baking) potatoes, peeled and cut into 1 1/2-inch pieces
• 3/4 stick (6 tablespoons) unsalted butter
• 1 lb Savoy cabbage, cored and thinly sliced
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper

Method:

Cover potatoes with cold salted water by 1 inch and bring to a boil, then boil, uncovered, until tender when pierced with a sharp knife, about 18 minutes. Drain in a colander.

Heat butter in a 10-inch heavy nonstick skillet over moderately high heat until foam subsides, then sauté cabbage with salt and pepper, stirring frequently, until tender, about 5 minutes.

Add potatoes, mashing and stirring them into cabbage while leaving some lumps and pressing to form a cake. Cook, without stirring, until underside is crusty and golden, about 10 minutes. Serve immediately.

I had difficulty getting mine out of the pan as a whole so I made squares and browned, each side. 



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