Prep 30 mins
Cook 15 mins
I have made this for years, it's just total comfort food that is filling and just plain good, you may reduce the butter amount if desired if you are watching your fat intake ---it has very few ingredients but makes a really great side dish you can even throw in some dryed smoked sausage if you like --- prep time includes boiling potatoes.
- 1 1⁄2 lbs russet potatoes, peeled and cut into small squares
- 1⁄3 cup butter
- 1 lb savoy cabbage, corded and sliced thinly
- seasoning salt (to taste)
- black pepper (to taste)
- 1⁄4 cup grated parmesan cheese (can use more or less)
- Cook the potatoes until tender; drain well.
- Heat the butter in a 10-inch skillet over medium-high heat, the saute the cabbage, seasoning with salt and pepper until tender (about 10-15 minutes, might take longer).
- Add in cooked potatoes, mashing and stirring them into the cabbage while leaving some lumps remaining, then pressing the cabbage and potatoes to form a cake; cook without stirring until the underneath is crusty and golden brown (about 10 minutes).
- Sprinkle with Parmesan cheese and serve immediately.
Loved it! Loved it! I added hamburger and sauteed onions and some jalepenos to spice it up as a main dish. I also went the pathe of using a little oil instead of butter ( I hate the taste of butter myself).It is very easy to prepare as well.
My husband and I love this recipe !!! We took the left overs and served it with a sunny side up egg and it was still delicious. This time I will try to lighten it up a bit (as we are trying to be healthy) and make it with the 2 tsp olive oil as another poster said. Serving with lamb chops. Feeling kinda Irish.
This was really good! I couldn't find savoy cabbage so I used regular...scaled down the recipe quite a bit using one large red potato and about 7oz of cabbage, this worked out well for the two of us. As usual the technique was great, will be making again! Thanks for posting!