COOKING CABBAGE AND POTATOES RECIPES

Name: Cabbage, Potato and Leek Soup
Total time: 1 h 20 min
Yield: 4 servings
Ingredients: 6 tablespoons unsalted butter; 3 medium leeks, white and light green parts, thinly sliced; 8 cups shredded cabbage; 2 garlic cloves, finely chopped; 2 medium russet potatoes, peeled and diced; 2 cups chicken or vegetable stock; 2 1/2 teaspoons kosher salt; 2 thyme branches; 1/2 teaspoon black pepper; Grated Parmigiano-Reggiano, to serve

CABBAGE, POTATO AND LEEK SOUP RECIPE - NYT COOKING

Cabbage, Potato and Leek Soup Recipe - NYT Cooking image

Here's a warming, economical soup that combines cabbage with leeks, potatoes and plenty of black pepper. The potatoes melt slightly into the broth, making the texture silky, lush and even a bit sexy (at least as far as cabbage goes).

Provided by Melissa Clark

Total Time 1 hours 20 minutes

Yield 4 servings

Number Of Ingredients 10

Ingredients

6 tablespoons unsalted butter
3 medium leeks, white and light green parts, thinly sliced
8 cups shredded cabbage
2 garlic cloves, finely chopped
2 medium russet potatoes, peeled and diced
2 cups chicken or vegetable stock
2 1/2 teaspoons kosher salt
2 thyme branches
1/2 teaspoon black pepper
Grated Parmigiano-Reggiano, to serve

Steps:

Melt the butter in a large pot over medium-high heat, add the leeks and cook until soft and golden around the edges, 5 to 7 minutes. Add the cabbage and garlic and cook, stirring occasionally, until cabbage begins to caramelize, about 10 minutes.
Stir in potatoes, stock, 4 cups water, salt and thyme. Bring soup to a simmer and cook, partly covered, until potatoes begin to fall apart, 45 to 50 minutes. Add more water, as needed, to reach the desired consistency. Season with black pepper and serve, topped with cheese.

Nutrition Facts : @context http//schema.org, Calories 360, UnsaturatedFatContent 6 grams, CarbohydrateContent 42 grams, FatContent 19 grams, FiberContent 6 grams, ProteinContent 8 grams, SaturatedFatContent 11 grams, SodiumContent 1065 milligrams, SugarContent 10 grams, TransFatContent 1 gram

CLASSIC CORNED BEEF WITH CABBAGE AND POTATOES – INSTANT ...

Classic Corned Beef with Cabbage and Potatoes – Instant ... image

Provided by Beef It's What's For Dinner

Prep Time 10 minutes

Cook Time 70 minutes

Yield 6-8 servings

Number Of Ingredients 8

Ingredients

2 1/2 -3 1/2 pounds Corned Beef Brisket (boneless)
1 cup Water
1 medium head cabbage (cut into 8 wedges)
8 ounces Yukon gold potatoes (cut into 8 wedges)
8 ounces carrots (cut into 1-inch pieces)
2 tablespoons butter (melted)
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Place Corned Beef Brisket and 1 cup water in the Instant Pot. If seasoning packet is included with corned beef brisket, pour it over the beef brisket after water is added.
Close and lock pressure cooker lid. Use beef, stew or high-pressure setting; adjusting time to 70 minutes.
When time is up, use the quick release feature to release pressure; carefully remove lid. Remove beef.
Add potatoes, carrots and cabbage to pressure cooker. Close and lock pressure cooker lid.
Use beef, stew or high-pressure setting, adjusting time to 3 minutes. Use the quick release method again once time is up.
Remove fat from brisket, if desired. Carve brisket into thin slices across the grain.
Combine butter, salt and pepper in small bowl. Drizzle over vegetables. Serve brisket with vegetables. Enjoy!

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