Wednesday, January 14, 2015

Fried Potatoes and Cabbage

Wintertime makes me crave potatoes, any kind and any kind of recipe.  By adding the vegan Field Roast Kielbasa, this hearty side dish just became a main meal.

Fried Potatoes and Cabbage

1            lb. russet (baking) potatoes, peeled and cut into 1 1/2 “ pieces
3/4         stick vegan butter (6 tablespoons)
1            lb. Savoy cabbage, cored and thinly sliced
3/4         teaspoon salt
1/4         teaspoon black pepper
              vegan Field Roast Kielbasa, sliced

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

While potatoes cook, slice desired amount of vegan Kielbasa, and pan fry until browned.  Set aside.

Heat vegan 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.  Top with cooked vegan Kielbasa.

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