Irish Cabbage and Potato

A simple Irish side dish of cabbage and potatoes. It is warm, filling, and easy to make.

introduction

Irish Cabbage and Potato is a plain, old-fashioned dish. It uses few ingredients and fills the table. If you like potatoes in different ways, see this air-fry breakfast potatoes guide for another easy way to cook potatoes.

why make this recipe

This recipe is cheap and quick. You can make it with items you likely have at home. It makes a warm side or a light meal. It is good on busy days and for simple family dinners.

how to make Irish Cabbage and Potato

Cook the potatoes until they are soft. Sauté the onion and cabbage until the cabbage is tender. Mix the potatoes with the cabbage and season. Serve warm. You can add a cooked egg on top if you like.

Ingredients :

• 1 medium head of cabbage, chopped
• 4 medium potatoes, peeled and diced
• 1 onion, chopped
• 2 tablespoons butter
• Salt and pepper to taste
• Optional: cooked eggs for serving

Directions :

1. In a large pot, boil the diced potatoes in salted water until tender, about 15-20 minutes.
2. In a separate pan, melt the butter over medium heat and sauté the chopped onion until translucent.
3. Add the chopped cabbage to the pan and cook until tender, about 5-7 minutes.
4. Drain the potatoes and add them to the cabbage mixture.
5. Season with salt and pepper, and stir everything together gently.
6. Serve warm, optionally alongside cooked eggs.

how to serve Irish Cabbage and Potato

Serve it hot as a side dish with meat or fish. For a light meal, put a cooked egg on top. It also goes well with simple sausages or bread.

how to store Irish Cabbage and Potato

Cool the dish to room temperature. Put it in an airtight container and store in the fridge for up to 3 days. Reheat on the stove or in the microwave until hot. Do not leave it out at room temperature for more than two hours.

tips to make Irish Cabbage and Potato

• Cut the cabbage and potatoes into even pieces so they cook the same time.
• Salt the potato water to add flavor.
• Do not overcook the cabbage; keep some texture.
• Use butter for a richer taste. Use oil if you want a lighter dish.
• Taste and then add salt and pepper at the end.

variation (if any)

• Add cooked bacon or pancetta for more flavor.
• Stir in chopped herbs like parsley or chives.
• Add a splash of cream or a knob of butter for a smoother texture.
• Use caraway seeds or mustard for a small spice note.

FAQs

Q: Can I use green cabbage or Savoy cabbage?
A: Yes. Both work. Adjust cook time if the cabbage is tougher.

Q: Can I make this without butter?
A: Yes. Use oil or a mix of oil and butter. Butter gives more flavor.

Q: Can I make this ahead of time?
A: Yes. Store in the fridge and reheat before serving. It is best the same day or within three days.

Q: Can I add other vegetables?
A: Yes. Carrots or leeks work well. Cook them with the onion so they soften.

Q: Is this dish vegetarian?
A: Yes, as written it is vegetarian. Add cooked eggs for extra protein or bacon for a non-vegetarian version.

Irish Cabbage and Potato

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Boiling
• Cuisine: Irish
• Diet: Vegetarian

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Description

A simple and traditional Irish side dish of cabbage and potatoes that is warm, filling, and easy to make.

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Ingredients

Scale 1x2x3x

• 1 medium head of cabbage, chopped
• 4 medium potatoes, peeled and diced
• 1 onion, chopped
• 2 tablespoons butter
• Salt and pepper to taste
• Optional: cooked eggs for serving

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Instructions

1. In a large pot, boil the diced potatoes in salted water until tender, about 15-20 minutes.
2. In a separate pan, melt the butter over medium heat and sauté the chopped onion until translucent.
3. Add the chopped cabbage to the pan and cook until tender, about 5-7 minutes.
4. Drain the potatoes and add them to the cabbage mixture.
5. Season with salt and pepper, and stir everything together gently.
6. Serve warm, optionally alongside cooked eggs.

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Notes

Cut the cabbage and potatoes into even pieces for uniform cooking. Do not overcook the cabbage; keep some texture.

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Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 3g
• Sodium: 200mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 5g
• Protein: 6g
• Cholesterol: 15mg