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
- 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
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.