Smashed Red Potatoes With Cabbage
- Total Time
- 1 hour 10 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2pounds red potatoes, scrubbed
- Salt
- 1pound cabbage (½ medium cabbage), quartered, cored and cut in thin shreds across the grain
- 2tablespoons unsalted butter or extra virgin olive oil
- 2heaped tablespoons chopped scallions (about 3 scallions)
- ⅔cup low-fat milk (more as needed)
- Freshly ground pepper
- 2tablespoons minced chives (optional)
Nutritional analysis per serving (6 servings)
173 calories; 4 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 30 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 5 grams protein; 610 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Cover the potatoes with water in a saucepan, add about ½ teaspoon of salt and bring to a boil. Reduce the heat to medium, cover partially and cook until tender all the way through when pierced with a knife, about 30 minutes. Do not drain the water, but using a skimmer or a slotted spoon, transfer the potatoes from the pot to a bowl. Cover tightly and allow to sit for five to 10 minutes. Then, using a towel to hold the potatoes steady (because they’re still hot), cut them into quarters.
- Step 2
Meanwhile, bring the water back to a boil, add more salt if desired and add the cabbage. Cook uncovered until tender, five to six minutes. Drain.
- Step 3
Heat the butter or oil over medium heat in a large, heavy nonstick skillet, and add the scallions. Cook, stirring, until they soften, about three minutes. Add the potatoes. Smash the potatoes to a coarse mash in the pan with a potato masher or the back of your spoon. Stir in the hot milk, and mix together well until the potatoes have absorbed all the milk. Stir in the cabbage, and season generously with salt and pepper. Add the chives, stir together until heated through and serve.
- Advance preparation: You can cook the potatoes and cabbage several hours before proceeding with Step 3.
Private Notes
Comments
Made this last night to have with pork chops. Tonight I formed the leftovers into rough patties, slathered some butter on them, and put them under the broiler for ten minutes. Winner.
I made this last night for an impromptu get together. It was simple and delicious. And since it does not require much work (just time management), I was able to drink wine and prep other stuff while enjoying my company. I also broiled some bacon until it was extra crispy, and chopped it into small pieces and stirred it in, after the dish was complete. This could be served chilled as a quasi-potato salad too.
I did same, only skipped the milk and added a little sour cream, I also put a small bowl of sour cream on table to be added as desired.
Additionally, I salute the cabbage in bacon grease, and add the coarsly (fork smashed) red potatoes, skins on. This was delicious with the corned beef I prepared but nice hearty side dish. Prepared a day in advance all I had to do was heat it up and add the sour cream on the night I served it. I think the floors blend beautifully overnight.
I made this and added some slices of pan fried Kielbasa for a complete meal. I always toss a little bit of vinegar into the pot when I cook cabbage and I did this time too. Makes a good meal and a good take to work lunch the next day.
Ok. I used napa cabbage and small red potatoes. Nice side but nothing special.
Double the butter and scallions. Needs a lot of salt. Yummy and great for a potluck.
Advertisement