Bryant Terry’s Sautéed Cabbage and Roasted Potatoes

published Jul 16, 2020
Sautéed Cabbage and Roasted Potatoes
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sautéed cabbage and roasted potatoes
Credit: Ed Anderson

The initial inspiration for this recipe was atakilt, a hearty Ethiopian dish of slow-cooked potatoes, cabbage, and carrots. Here I roast cubes of potatoes until just crisp so they remain firm and hold up while being sautéed with the cabbage. Rather than adding cut carrots to the mix, I smear a carrot purée onto the serving plate and pile the cabbage and potatoes on top. The carrot purée visually brightens the dish and adds a “saucy” element. To pull everything together, I created a spicy and acidic ginger-habanero vinegar. The vinegar has more of a Caribbean flavor profile, so I see this as an East-Africa-meets-West-Indies mash-up. When prepping, be meticulous about cutting the potatoes into equal-size 1/2-inch cubes (as precise as you can get them). This facilitates even roasting and provides consistency in each bite. 

Bryant Terry’s Vegetable Kingdom is Kitchn’s July pick for our Cookbook Club. See how you can participate here.

Sautéed Cabbage and Roasted Potatoes

Serves 4


For the ginger-habanero vinegar (makes about 1 cup):

  • 3

    habanero chiles, stemmed and seeded

  • 1/2 cup

    unseasoned rice vinegar

  • 1/2 cup

    distilled white vinegar

  • 1 1/2 teaspoons

    minced fresh ginger

  • 1 teaspoon

    raw cane sugar

  • Pinch

    kosher salt

For the vegetables:

  • 2 pounds

    Yukon gold potatoes, cut into 1/2-inch cubes 

  • 4 tablespoons

    extra-virgin olive oil, divided

  • 2 teaspoons

    coarse sea salt, divided, plus more as needed 

  • Freshly ground white pepper 

  • 1 pound

    carrots, thinly sliced 

  • 1 teaspoon

    red wine vinegar, plus more as needed 

  • 2 teaspoons

    brown mustard seeds 

  • 1/4 to 1/2 teaspoon

    red pepper flakes 

  • 1 teaspoon

    raw cane sugar 

  • 8 ounces

    green cabbage, cored and thinly sliced

  • 6 tablespoons

    vegetable stock or water 

  • Ginger-Habanero Vinegar (see below) 

  • 1/2 cup

    loosely packed fresh flat-leaf parsley leaves, for garnish 


  1. Make the ginger-habanero vinegar: Place the chiles in a heatproof bowl. In a small saucepan, combine the vinegars, ginger, sugar, and salt and bring to a boil over high heat. Immediately pour the vinegar mixture over the chiles and let cool completely. Transfer to a jar, seal, and store at room temperature for up to 1 year.

  2. Roast the potatoes: Preheat the oven to 450°F. Line a baking sheet with parchment paper. 

  3. In a large bowl, combine the potatoes, 1 tablespoon of the olive oil, 1 teaspoon of the salt, and a few turns of white pepper and toss well with clean hands to combine. Spread the potatoes over the prepared baking sheet in one layer and roast until tender and starting to turn golden on the edges, 35 to 40 minutes. 

  4. Make the carrot purée: While the potatoes are roasting, in a medium saucepan, combine the carrots, 3/4 cup water, and 1/2 teaspoon of the salt. Bring to a boil over medium-high heat, stir, and quickly decrease the heat to medium-low. Partially cover and steam the carrots until tender, about 15 minutes. Drain the carrots in a colander and let them sit until they have dried, about 20 minutes. 

  5. Transfer the carrots to a blender, add the red wine vinegar and 1 tablespoon of the olive oil, and purée until smooth, adding a little water if necessary. Taste, add more vinegar to brighten the purée, if necessary, and season with salt and white pepper. Set aside. 

  6. Heat a large sauté pan over medium heat. Add the remaining 2 tablespoons olive oil, the mustard seeds, red pepper flakes, sugar, and remaining 1/2 teaspoon salt. Simmer, stirring frequently to prevent the spices from burning, until the mustard seeds start to pop, about 2 minutes. Quickly add the cabbage and sauté, stirring often, until completely wilted, about 3 minutes. Add the stock and the roasted potatoes and gently toss to combine. Cover and cook until most of the liquid has evaporated, about 4 minutes. Season with salt and white pepper to taste. 

  7. To serve, slather the carrot purée over four plates, scoop a mound of the sautéed cabbage and potatoes on top, and generously sprinkle with ginger-habanero vinegar. Garnish with the parsley leaves and serve. 

Recipe Notes

Reprinted with permission from Vegetable Kingdom by Bryant Terry, published by Ten Speed Press, 2020.