Patti's Cabbage, Carrot and Potatoe Skillet

Discussion in 'Cooking / Recipes' started by Dennis, Jan 9, 2013.

  1. Dennis Dennis Shook

    1 medium head green cabbage
    3 tbsp butter
    1 medium onion, chopped
    2 medium carrots cut into 1/2 –inch dice
    1 large red bell pepper, seeded and cut into 1/2-inch dice
    2 large russet or Idaho potatoes, peeled and cut into 1-inch cubes
    2 cups water
    Seasoned salt and crushed red pepper flakes
    2 tbsp chopped fresh cilantro or parsley, optional
    Cut the cabbage into quarters. Cut off and discard the hard core from each wedge. Slice the cabbage into ½-inch-wide strips. Set aside.
    In a deep 12-inch skillet, melt the butter over medium heat. Add the onion, carrots and bell pepper. Cook, stirring often, until softened, about 5 minutes. Stir in the cabbage and potatoes.
    Add water and season with salt and red pepper flakes to taste. Bring to a boil. Reduce the heat to medium-low and cover.
    Cook until the potatoes are tender and most of the liquid has evaporated, about 20 minutes.
    Transfer to a serving dish and sprinkle with the cilantro, if desired.

Share This Page