Peasant Style Potatoes Cabbage Recipes

POTATO AND CABBAGE CASSEROLE

Steps:

• In a large bowl, combine the first six ingredients. Crumble beef over mixture; toss gently. Transfer to a greased 3-qt. baking dish. Spread soups over top. , Cover and bake at 350° for 1-1/2 hours or until the meat is no longer pink and the vegetables are tender.

FABULOUS COLCANNON (MASHED POTATOES AND CABBAGE)

Steps:

• Place potatoes into a large pot and cover with salted water. Bring to a boil, set heat to medium-low, and simmer until tender, about 20 minutes. Drain potatoes and transfer to a large mixing bowl.
• Stir milk, mayonnaise, and butter into potatoes. Mash with a potato masher until smooth.
• Cook and stir bacon in a large skillet over medium heat until fat is rendered, 3 to 5 minutes.
• Stir onion, garlic, and cayenne pepper into bacon and drippings and cook, stirring often, until onions are translucent, about 5 minutes.
• Stir cabbage and water into onion mixture until cabbage is wilted, about 5 more minutes. Season with salt and black pepper.
• Fold cabbage mixture into mashed potatoes.
• Cook and stir ham pieces in the same skillet used for cabbage mixture until lightly browned, 3 to 5 minutes.
• Stir cooked ham into mashed potato and cabbage mixture until combined.

SAVOY CABBAGE WITH POTATOES

Steps:

• Peel potatoes and cut into 1/2-inch chunks. Cut cabbage into large squares or strips.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potatoes, cover, and steam until tender, about 15 minutes. Remove to a bowl and cover to keep warm.
• Add more water to the saucepan if necessary and return to a boil. Place cabbage in the steamer insert, cover, and steam until tender, 5 to 10 minutes.
• While the cabbage is cooking, melt butter in a small saucepan over medium heat; simmer, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes.
• Add cabbage to the potatoes. Add browned butter, Taleggio cheese, Parmesan cheese, and sage; toss to coat. Season with salt and pepper.

CABBAGE AND POTATO SIDE DISH

Steps:

• In a large nonstick skillet, saute onion, red and green pepper and garlic in butter until tender. Add hash browns; cook over high heat for 2-3 minutes. Stir in ham, cabbage, salt and pepper. Simmer for 8-10 minutes.

PEASANT-STYLE POTATOES

Steps:

• Peel and thinly slice the potatoes; if you have a mandoline, use it, but on its thickest setting-you want slices about 1/8 inch thick.
• Put the oil in an 8- or 10-inch nonstick skillet and turn the heat to medium; 3 or 4 minutes later, drop in a slice of potato. When tiny bubbles appear around the edges of the potato, the oil is ready; add all of the potatoes along with a fair amount of salt and pepper.
• Gently turn the potatoes occasionally, keeping the heat at medium until, 15 to 20 minutes later, they are tender. At that point, turn the heat up so the potatoes brown a bit. Add the garlic, if you're using it, during the last 5 minutes of cooking. Taste and adjust the seasoning, then garnish and serve hot.

PEASANT STYLE KASHA AND POTATOES

Steps:

• 1. Heat the oil in a large heavy skillet over medium heat. Add the potatoes, onion, garlic, and thyme, and sauté about 5 minutes. 2. Rinse the buckwheat, add to the skillet, and increase the heat to medium-high. Stir constantly about 3 minutes or until dry. 3. Carefully pour the hot water over the buckwheat (it will sizzle and splatter). Cover immediately, reduce the heat to low, and simmer 10 to 15 minutes or until the water is absorbed. 4. Serve topped with Tahini-Miso Sauce and chopped parsley.

PEASANT POTATOES

Steps:

• Slice sausage into 3/4 inch thick slices.
• Cut potatoes into cubes 1 1/2 to 2 inch pieces.
• Dice or slice red pepper.
• Melt butter over medium heat.
• Add onion and garlic, cook and stir 5 minutes or until onion is translucent.
• Stir in sausage and oregano.
• Cook 5 minutes.
• Stir in potatoes, and add salt and pepper to taste, mix well.
• Transfer to crock-pot or slow cooker.
• Cover and cook on low 6 to 8 hours or on high 3 to 4 hours stirring every hour.
• Add cabbage and bell pepper last 30 minutes of cooking.
• Top with parmesan cheese before serving.

PEASANT-STYLE POTATOES & CABBAGE

Steps:

• Place potatoes in 3-quart saucepan with water to cover.
• Bring to boil over medium-high heat.
• Reduce heat; simmer until tender, 20 to 25 minutes, drain.
• While potatoes are cooking, cook bacon in 12-inch skillet over medium heat until crisp, stirring occasionally.
• With slotted spoon, remove bacon to plate.
• Cook cabbage and leek in drippings remaining in skillet over medium heat until tender, stirring occasionally, about 10 minutes.
• Mash potatoes until smooth.
• Gradually add hot milk; beat until fluffy.
• Stir in green pepper sauce and salt.
• Add cabbage, leek and bacon; mix in well.