The pan-fried Savoy cabbage and potatoes is a simple and tasty dish, perfect even with white cabbage. They can be prepared stewed following the Neapolitan recipe or the Marchigian recipe, without boiling the vegetables and letting them cook directly in broth. They also work well stewed with onions, in a simple and quick homemade version, or in the Triestine style. A versatile homemade preparation, loved by Grandma Benedetta for its simplicity and goodness.
SEASON
#potatoes: all year round
#Savoy cabbage: from September to April
RECIPES with Savoy cabbage
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Wellness
- Seasonality: Autumn, Winter
- Energy 176.50 (Kcal)
- Carbohydrates 26.44 (g) of which sugars 2.73 (g)
- Proteins 4.06 (g)
- Fat 7.19 (g) of which saturated 1.04 (g)of which unsaturated 0.10 (g)
- Fibers 4.95 (g)
- Sodium 1,191.24 (mg)
Indicative values for a portion of 165 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Pan-fried Savoy Cabbage and Potatoes
- 1.1 lbs potatoes (net weight)
- 8 leaves Savoy cabbage (about 10.5 oz net weight)
- 1 tbsp extra virgin olive oil (or seed oil)
- to taste fine salt (and herbs)
Tools
- Pan non-stick
- Spatula wooden
Pan-fried Savoy Cabbage and Potatoes
Do potatoes need to be boiled before frying?
It’s not necessary to boil the potatoes first: cooking them directly in the pan makes them tastier. To reduce time, you can parboil the potatoes for a few minutes in advance.
Peel, wash, and cut the potatoes into even slices, then soak them in cold water for a few minutes to remove some starch and achieve more uniform cooking.
Pour them into a non-stick pan with a drizzle of oil, salt, and your favorite spices.
Cook until golden brown: it will take about 20 minutes.
MEANWHILE
If necessary, remove the central stalk of the cabbage.
Wash and cut the cabbage into even pieces.
Place the cooked potatoes in a separate bowl, and in the same pan, pour the cabbage.
Add more oil and salt. Then bring the cabbage to cook, stirring regularly.
Once the cabbage is cooked, add the potatoes.
Mix the cabbage and potatoes and let them flavor together for a few minutes.
STORAGE for pan-fried Savoy cabbage and potatoes
They keep well in the refrigerator for a couple of days: just reheat before serving, and the next day they taste even better. Freezing is not recommended as it alters the texture of the vegetables.
FAQ (Frequently Asked Questions)
How to prevent the cabbage from being tough?
Just add a bit of water or broth and stew for a few more minutes.
Can other ingredients be added?
Yes. Onions, carrots, or spices fit perfectly and make the dish even richer.
Can pan-fried Savoy cabbage and potatoes become a main dish?
Yes, in a vegetarian or vegan version, you can enrich it with legumes, tofu, or seitan for a complete dish. Alternatively, they can be paired with sausage, speck, chicken, or turkey, or simply served as a light side dish.
