Braised Cabbage with Chewy Fried Potatoes, Feta, and Dill

You could steam the potatoes and skip the frying, but the chewiness that comes from a turn in olive oil or ghee makes this simple dish a much more interesting one. When I make this with Ozette potatoes, they barely make it to the dish—they’re that good.Olive oil or ghee, for frying

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat enough oil (1 or 2 tablespoons) to cover a 10-inch cast-iron pan with a light film over medium heat. Add the potatoes and cook, turning them occasionally, until golden and just tender, about 20 minutes. They won’t necessarily be cooked evenly, but that’s fine. You’ll have crisp pieces next to meatier ones and all should be a little chewy. Season them with salt and pepper and remove from the heat.

Step 2

Meanwhile, cook the cabbage as described for Braised Summer Cabbage until just tender, a scant 10 minutes or less, then drain well. Put the cabbage in a bowl and add butter or not, as you wish. Add the potatoes and dill and toss well. Finish with the feta and serve.

Step 3

Slice the cabbage into ½-inch-wide ribbons. Put them in a wide pan with ½ cup water. Cook, covered, over medium heat until the cabbage is wilted and tender, about 10 minutes.

Step 4

Drain the cabbage well and toss it with butter. Taste for salt and season with pepper. That’s it and it’s just fine, especially if you are serving it with a number of other dishes at a meal with their own herbs and seasonings. If you’re not, the variations below suggest some of the many directions you can take for this humble treasure.

Step 5

With Gorgonzola Butter: Toss the cabbage with Gorgonzola Butter or crumbled blue cheese.

Step 6

With Dill: Season the cabbage with plenty of chopped dill and dill seeds and slivered green onions.

Step 7

With Mustard Butter: Finish the cabbage with Mustard Butter with Lemon Zest and Shallot or any of the other mustard-based sauces.

Step 8

With Toasted Bread Crumbs and Rosemary: Sprinkle the cabbage with toasted bread crumbs mixed with rosemary or another favored herb to give it crunch and another layer of flavor.