Sautéed Cabbage and Roasted Potatoes

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What you’ll need

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Habanero chiles, stemmed and seeded
3
Unseasoned rice vinegar
1/2 cup
Distilled white vinegar
1/2 cup
Minced fresh ginger
1 1/2 tsp
Raw cane sugar, divided
2 tsp
Kosher salt
Pinch
Yukon gold potatoes, cut into 1/2-inch cubes
2 lb
Extra-virgin olive oil, divided
4 tsbp
Coarse sea salt, divided
2 tsp
Freshly ground white pepper
Carrots, thinly sliced
1 lb
Red wine vinegar
1 tsp
Brown mustard seeds
2 tsp
Red pepper flakes
1/4 to 1/2 tsp
Green cabbage, cored and thinly sliced
8 oz
Vegetable stock or water
6 tbsp
Flat-leaf parsley leaves, fresh
1/2 cup

Instructions

Serves 4
Time:
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The Kitchn

Preparation:

1. Make the ginger-habanero vinegar: Place the chiles in a heatproof bowl. In a small saucepan, combine the vinegars, ginger, sugar, and salt and bring to a boil over high heat. Immediately pour the vinegar mixture over the chiles and let cool completely. Transfer to a jar, seal, and store at room temperature for up to 1 year.

2. Roast the potatoes: Preheat the oven to 450°F. Line a baking sheet with parchment paper.

3. In a large bowl, combine the potatoes, 1 tablespoon of the olive oil, 1 teaspoon of the salt, and a few turns of white pepper and toss well with clean hands to combine. Spread the potatoes over the prepared baking sheet in one layer and roast until tender and starting to turn golden on the edges, 35 to 40 minutes.

4. Make the carrot purée: While the potatoes are roasting, in a medium saucepan, combine the carrots, 3/4 cup water, and 1/2 teaspoon of the salt. Bring to a boil over medium-high heat, stir, and quickly decrease the heat to medium-low. Partially cover and steam the carrots until tender, about 15 minutes. Drain the carrots in a colander and let them sit until they have dried, about 20 minutes.

5. Transfer the carrots to a blender, add the red wine vinegar and 1 tablespoon of the olive oil, and purée until smooth, adding a little water if necessary. Taste, add more vinegar to brighten the purée, if necessary, and season with salt and white pepper. Set aside.

6. Heat a large sauté pan over medium heat. Add the remaining 2 tablespoons olive oil, the mustard seeds, red pepper flakes, sugar, and remaining 1/2 teaspoon salt. Simmer, stirring frequently to prevent the spices from burning, until the mustard seeds start to pop, about 2 minutes. Quickly add the cabbage and sauté, stirring often, until completely wilted, about 3 minutes. Add the stock and the roasted potatoes and gently toss to combine. Cover and cook until most of the liquid has evaporated, about 4 minutes. Season with salt and white pepper to taste.

7. To serve, slather the carrot purée over four plates, scoop a mound of the sautéed cabbage and potatoes on top, and generously sprinkle with ginger-habanero vinegar. Garnish with the parsley leaves and serve.

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