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Fried potatoes with cabbage in a frying pan

Skillet Potatoes with Young Cabbage

Beloved, fragrant potatoes with tender young cabbage. A really tasty home-style dish that makes a great cozy family dinner. You can leave out the pork belly and sausage and cook the potatoes and cabbage in vegetable oil instead, for a lighter version.

Pearl

Recipe author

Fried potatoes with cabbage in a frying pan

Composition / ingredients

Servings:

Potatoes

600

Young cabbage

200

Pork belly (smoked-cooked, or bacon)

150

Onion

Fresh herbs

Garlic

Salt

Smoked sausage (optional)

100

Allspice

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 5 g

Fats 47 % 14 g

Carbohydrates 37 % 11 g

186 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 35 min

Step 1:

Here are the ingredients you'll need for skillet potatoes with cabbage.
Step 2:

Peel the potatoes and wash them well in clean water. Cut the pork belly into thin slices. Which belly is best? Use whatever you like — I used smoked-cooked pork belly. Peel the onion and garlic and rinse them, along with the cabbage and herbs, under running water.
Step 3:

You can cut the pork belly into smaller pieces or leave it in slices. Cut the potatoes into long, medium-thick sticks.
Step 4:

Slice the onion into thin half-moons, shred the cabbage into thin strips, and cut the smoked sausage into rounds. (You can leave the sausage out entirely — I chose to use it because it gives the finished dish a special flavor.)
Step 5:

Put the pork belly in a dry skillet and set it over high heat. Fry the pieces, stirring constantly, until the fat renders out and they turn golden.
Step 6:

If you'd rather not have fatty pieces in the finished dish, spoon the belly out now (it's done its job). I left mine in and cooked with it. Add the onion to the skillet and, stirring, fry for a few seconds over high heat, until it smells fragrant and turns slightly translucent.
Step 7:

Add the potatoes to the skillet and reduce the heat to medium.
Step 8:

Fry, stirring occasionally, until the potatoes are golden on the sides. For the first 8–10 minutes I cooked them covered, then removed the lid, turned the heat to high, and fried, stirring, for about 2–5 minutes (until nearly done). Add finely chopped garlic and spices to taste (ground peppers, dried basil, and so on).
Step 9:

Add a little salt, then add the cabbage and sausage to the potatoes. Why start with just a little salt? Because the sausage is salty on its own, so the dish could end up over-salted. Mix everything well and cook, covered, over just-below-medium heat for about 5–10 minutes.
Step 10:

Now taste for salt and add more if needed.
Step 11:

Sprinkle the potatoes and cabbage with finely chopped fresh herbs.
Step 12:

The dish is ready — time to serve!

Serve skillet potatoes with cabbage with sour cream, mayonnaise, ketchup, or any sauce you like. A fresh vegetable salad rounds it out nicely. Enjoy!
Every oil is good only up to a certain temperature — its smoke point, beyond which it starts to burn and forms harmful compounds, including carcinogens. Keep an eye on your frying temperature and choose an oil that stands up to the heat.
A word on the pan: the wrong skillet can spoil even the best recipe, so pick one suited to what you're cooking.