Recipe: Fried Cabbage and Potato Cakes

Pin it button big

We couldn't let St. Patrick's Day go by without potatoes - and cabbage and potatoes together are even better. This twist on the hash brown or the rosti includes Savoy cabbage for a lighter, sweeter cake than the ones made with the typical potato hash.

Instead of taking all the time to boil whole potatoes and grate them, we like to peel and grate the potatoes, then blanch them very briefly in boiling water. Much quicker.

Fried Cabbage and Potato Cakes

2 large potatoes, peeled and grated
Butter
1 small head Savoy cabbage
1 egg
1 teaspoon salt
Black pepper
Optional extras: sliced scallions, Parmesan cheese, paprika

Boil the grated potatoes for about 1 1/2 minutes then drain and press dry in paper towels. While they are cooling, slice the cabbage finely and cook in a heavy pan with some butter until soft and translucent. Mix the cabbage, potato, egg, salt and pepper and any other mix-ins you'd like.

Heat about half a tablespoon of butter in a heavy skillet over medium heat. When the foam subsides, dollop in a spoonful of the potato mixture and flatten it into a cake. Cook over medium heat until golden on the bottom - about 5 minutes - then flip and repeat on the other side.

Serve with sour cream or extra cheese.

Per serving, based on 2 servings. (% daily value)
Calories
303
Fat
0.4 g (0.6%)
Saturated
0.1 g (0.4%)
Carbs
68.9 g (23%)
Fiber
10.4 g (41.6%)
Sugars
4.5 g
Protein
8.9 g (17.8%)
Sodium
1205.5 mg (50.2%)

Recommended by Apartment Therapy

Around the Web

Categories

Recipe, Vegetarian

Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.

2 Comments