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A dark grey skillet holding sauteed chopped green cabbage with wilted edges and golden-brown diced potatoes.

Classic Fried Cabbage and Potatoes

This rustic Fried Cabbage and Potatoes recipe features perfectly golden-brown diced potatoes and glossy sauteed cabbage with charred edges, seasoned with coarse black pepper and fresh parsley.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Side Dish
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 medium head Green Cabbage Approx. 1.5 lbs / 680g, chopped into 1-inch pieces.
  • 3 large Russet Potatoes Approx. 1.5 lbs / 680g, diced into 1/2-inch cubes.
  • 2 tbsp Olive Oil 30ml, for high-heat searing.
  • 2 tbsp Unsalted Butter 30g, to create a glossy finish.
  • 1 tsp Kosher Salt 5g, plus more to taste.
  • 1 tsp Coarse Black Pepper 2g, freshly cracked.
  • 2 tbsp Fresh Parsley 8g, finely chopped.

Equipment

  • 1 Large Cast-Iron Skillet Crucial for searing and crisping the potatoes.
  • 1 Chef's Knife For chopping cabbage and dicing potatoes.

Method
 

Cooking Instructions
  1. Wash and dry all produce thoroughly. Dice the starchy potatoes into uniform 1/2-inch cubes. Chop the green cabbage into rough 1-inch pieces, discarding the core. Finely chop the fresh parsley.
  2. Heat a large cast iron skillet over medium-high heat with the olive oil. Add the diced potatoes in a single layer. Let sit undisturbed for 3-4 minutes to sear, then season with half the salt and toss. Pan-fry for 8-10 minutes until golden-brown and crispy.
  3. Push the potatoes to the edges of the pan and melt the butter in the center. Add the chopped cabbage. Let it sit undisturbed for 2-3 minutes to develop charred edges, then toss until glossy and tender.
  4. Intertwine the potatoes back in with the cabbage. Season generously with the coarse black pepper and remaining salt. Toss for 1-2 minutes until heated through. Remove from heat and sprinkle with finely chopped fresh parsley.

Notes

Use a heavy cast iron skillet for the best crust.
Do not overcrowd the pan; cook in batches if necessary.