Fried cabbage and potatoes with eggs
Buttery browned potatoes and sweet fried cabbage with smoky paprika, finished with eggs cooked right in the skillet, for about a dollar a plate.
- 45 min total
- 30 min hands-on
- Anyone can make this
- Serves 4
- About $1.88 a serving
- 400 calories
- Vegetarian
- Gluten-free
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 4 servings.
- 3 russet potatoes, about 1½ lb
- 1 yellow onion, sliced
- ½ head green cabbage
- 3 tbsp butter, divided
- 8 large eggs
From your pantry
- 1½ tsp salt, divided
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp black pepper
- 1 tsp apple cider vinegar
Each serving has about 400 calories, 18 g protein, 43 g carbs and 19 g fat, and costs about $1.88 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No russet potatoes? Yukon Gold potatoes work.
- No yellow onions? White onions or red onions work.
- No green cabbage? Red cabbage or coleslaw mix works.
- No butter? Ghee works.
Steps
Tap an underlined word for a quick explanation.
Scrub the potatoes and cut them into ½-inch . the onion and the cabbage into 1-inch pieces.
Cube. Cubing means cutting food into chunky, even squares, usually three quarters of an inch to an inch. Same-size cubes cook at the same speed and brown on every side.
How you’ll know: Your pieces look like a handful of sugar cubes, a little bigger than diced, all close to the same size.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Chop. Chopping means cutting food into bite-size pieces that don’t need to be neat. Keep them roughly the same size so everything cooks evenly.
How you’ll know: Your pieces are about half an inch and roughly alike, even if none of them are pretty.
2 tablespoons butter in a 12-inch with a lid over medium-high heat. Add the potatoes and ½ teaspoon salt, cover and cook, stirring twice, until mostly tender and , about 10 minutes.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Medium-high heatTimer: 10 min
Add the onion and cook uncovered for 3 minutes.
Medium-high heatTimer: 3 min
Add the cabbage, the last tablespoon of butter, the paprika, garlic powder, pepper and 1 teaspoon salt. Cook, stirring now and then, until the cabbage is tender and in spots, 8 to 10 minutes.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Medium-high heatTimer: 9 min
Dolly’s tip: Let it sit between stirs. The brown bits are the best part.Stir in the vinegar. Make 8 little wells in the cabbage and crack an egg into each.
Cover, turn the heat to medium-low and cook until the whites are fully set, 5 to 7 minutes.
Medium heatTimer: 6 min
Dolly’s tip: The lid traps steam that cooks the tops of the eggs. Peek at 5 minutes.Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Scoop onto plates with two eggs each and grind a little extra pepper over.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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