Red Cabbage and Potatoes
Red cabbage and potatoes are a favorite dinner at our house. I cook them with bacon, garlic, and thyme and serve them with blue cheese and toasted walnuts.
Servings: 4 servings
Equipment
- Pot for cooking the potatoes
- Colander
- Small skillet for toasting the walnuts
- Large skillet
- Chef’s knife and cutting board
Ingredients
- 1.5 lbs potatoes
- large pinch of salt for the potato water
- 1.7 lbs red cabbage
- ⅓ cup walnuts roughly chopped
- 2 tablespoons oil or as needed, See Note
- 3½ ounces bacon or pancetta diced
- 1 onion finely chopped
- 2 garlic cloves minced
- 1 teaspoon dried thyme, rosemary, or herbes de Provence
- ½ cup chicken or vegetable stock plus up to ¼ cup (60 ml) more if needed
- 1 teaspoon fine sea salt
- ½ teaspoon ground black pepper
- 3½ ounces blue cheese crumbled
Instructions
- Cook the potatoes. Peel the potatoes and cut them into roughly ¾-inch (2 cm) cubes. Put them in a pot, cover with cold water, and bring to a boil with the lid on. Add a large pinch of salt, then simmer for 13–15 minutes, until the potatoes are almost tender. Drain well.1.5 lbs potatoes + large pinch of salt
- Slice the cabbage. While the potatoes cook, remove the tough core from the red cabbage and slice the cabbage thinly.1.7 lbs red cabbage
- Toast the walnuts. Heat a small dry skillet over medium heat. Add the walnuts and toast for 3-5 minutes, shaking the skillet often, until golden and fragrant. Transfer them immediately to a plate.⅓ cup walnuts
- Sauté the onion and bacon. Heat the oil in a large skillet over medium heat (See Note 1). Add the onion and bacon or pancetta and cook, stirring often, for about 3 minutes, until the onion is translucent and the bacon starts to brown. Add the garlic and cook, stirring, for 1 minute.2 tablespoons oil + 3½ ounces bacon or pancetta + 1 onion + 2 garlic cloves
- Simmer the cabbage and potatoes. Add the potatoes, cabbage, dried herbs, stock, salt, and pepper. Stir well and simmer for about 10 minutes, stirring occasionally, until the cabbage and potatoes are tender. If the potatoes need more time and the skillet is getting dry, add up to ¼ cup (60 ml) more stock and cook for another 3 minutes or until tender.potatoes + cabbage + 1 teaspoon dried thyme, rosemary, or herbes de Provence + ½ cup chicken or vegetable stock + 1 teaspoon fine sea salt + ½ teaspoon ground black pepper
- Add the blue cheese. Take the skillet off the heat and stir in the blue cheese. Let it melt a little, then scatter the toasted walnuts on top just before serving.3½ ounces blue cheese + walnuts
Notes
- Oil and bacon: Use 2 tablespoons of oil with very lean diced bacon. With regular bacon or pancetta, 1 tablespoon is usually enough. If it’s fatty enough to cook the onion in the rendered fat, start the bacon or pancetta first and add the onion once some fat has rendered.
- Dried herbs: Thyme, rosemary, and herbes de Provence all work here. They all have a slightly different flavor, but they all work.
Nutrition
Serving: 1/4 of the recipe