Red Cabbage and Potato Hash

This red cabbage and potato hash is the definition of nutritious and delicious! Flavored with caraway seeds and onions this has a hearty but fresh flavor and is very versatile. Mostly cabbage with just enough potato to round out the texture. Serve this topped with a couple of eggs for a hearty, healthy breakfast. Or, serve it with your favorite sausage and maybe some baked beans for dinner. This one might sound a little strange, but I think this would also pair incredibly with a pastrami on rye sandwich! Maybe with some swiss? I’m writing this while I’m hungry. Can you tell?

Anyway, this has a great fall feel to it. I know its still late summer (and 90 degrees) when I’m posting this, but it’s August and that means its basically fall (in my brain anyway, I can’t help it). Warm cabbage dishes just scream fall and winter comfort for me. Despite that, this is also a great side for classic warm-weather things like grilled hotdogs or smoked meats! Its made on the stove-top so it shouldn’t heat up the house too much.

Like I said before, this dish is very nutritious! While I wouldn’t go so far as to call it a health food due to the butter content, red cabbage and potatoes are both high in vitamin C and contain other important micronutrients. So, this can fit into a healthy diet. It’s all about moderation, baby. Plus if it bothers you you’re free to replace part of the butter with an oil high in monounsaturated fats like avocado or canola oil. I’d recommend using at least a couple of tablespoons of butter in this hash though, for flavor.

If you’re serving this red cabbage and potato hash with dinner and you’re looking for a complimentary side dish I’d recommend my soft honey whole wheat rolls: https://bit.ly/2Fu4QEf or my barbecue baked beans: https://bit.ly/2Fm4r6A

Nutrition data for red cabbage: https://bit.ly/2Cuy6tg

Nutrition data for potatoes: https://bit.ly/3kQ4Xdx

Print Recipe

Red Cabbage and Potato Hash

Author: Mary Ellis Cooking Method: Stove-Top

Difficulty: Easy Prep Time 15 mins Cook Time 40 mins Total Time 55 mins

Servings: 4

Ingredients

Servings

• 5 tbsp butter (or dairy-free buttery spread)
• 2 medium onions
• 1 large russet potato (peeled or unpeeled)
• 1 small head red cabbage
• 1 tsp fennel seeds
• 1 ¹⁄₂ tsp caraway seeds
• 1 tsp dried sage
• 1 tsp dried thyme
• ¹⁄₂ tsp black pepper
• ¹⁄₂ tsp ground nutmeg
• 2 tsp paprika
• ¹⁄₂ cup chicken or beef broth/stock
• 2 tsp Worcestershire sauce
• 4 tsp soy sauce
• 2 tsp garlic powder
• ¹⁄₂ tsp molasses

Instructions

1. Get out a large heavy bottom skillet (I like cast iron) and measure the butter into it. Have a lid or aluminum foil handy for later.
2. Peel and dice the potato and add to the pan.
3. Peel and slice the onion and add to the pan.
4. Chop the cabbage into 1/2-inch to 1-inch pieces and add to the pan.
5. If you have a spice grinder or mortar and pestle available, lightly grind the fennel and caraway seed and add to the vegetables. Otherwise, you can just add them whole.
6. Add the sage, thyme, pepper, nutmeg, paprika, broth/stock, Worcestershire sauce, and soy sauce to the vegetables and mix (I recommend tongs at this stage).
   
7. Cover the pan and turn the stove on medium-high. Cook for 12 minutes, mixing occasionally.
8. After 12 minutes add the garlic powder and molasses and turn the heat down to medium and cook uncovered for about 30-40 minutes total. Stir occasionally for the first portion of that time, checking to see if most of the liquid has evaporated.
   
9. When it's evaporated stir a bit more often and be sure to scrape the bottom of the skillet while you do so. I recommend switching to a metal spoon or spatula at that point. You'll know it's done when the cabbage and potatoes are lightly browned.
   
10. Enjoy!