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Braised Cabbage w/ Fried Potatoes, Feta, & Parsley

—Vegetable Literacy by Deborah Madison

You could steam the potatoes and skip the frying, but the chewiness that comes from a turn in olive oil or ghee makes this simple dish a much more interesting one. When I make these potatoes, they barely make it to the dish—they’re that good.

Author Deborah Madison

Ingredients

  • olive oil or ghee, for frying
  • 4+ red potatoes, scrubbed and sliced ~1/4 inch thick
  • sea salt
  • freshly ground pepper
  • Braised Summer Cabbage (slice cabbage into ribbons and stir-fry until wilted with butter and salt)
  • 1/4 cup chopped parsley or dill, or a mixture
  • 1/2 cup crumbled feta cheese

Instructions

  1. Heat enough oil to cover a 10 inch cast-iton pan with a light film over medium heat. 

  2. Add the potatoes and cook, turning them occasionally, until golden and just tender, about 20 minutes. They won’t necessarily be cooked evenly, but that’s fine. You’ll have crisp pieces next to meatier ones and all should be a little chewy. 

  3. Season them with salt and pepper and remove from heat.

  4. Meanwhile, cook the cabbage until just tender, 10 min or less. Put the cabbage in a bowl and add butter or not, as you wish. Add the potatoes and parsley and toss well. Finish w/ feta & serve.