Rent Week Cabbage and Potato Fry-Up

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium head green cabbage, shredded
• 4 medium potatoes, diced
• 1 tsp smoked paprika
• 1 tsp dried thyme
• salt to taste
• black pepper to taste
• 2 tbsp apple cider vinegar
• 2 tbsp water
• 2 tbsp fresh parsley, chopped

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add the diced onion and cook until translucent.
3. 3 Stir in the minced garlic and cook for another minute.
4. 4 Add the diced potatoes and season with salt and pepper.
5. 5 Cook, stirring occasionally, until potatoes start to brown.
6. 6 Stir in the shredded cabbage, smoked paprika, and dried thyme.
7. 7 Pour in the apple cider vinegar and water, cover, and let cook until cabbage is tender.
8. 8 Continue cooking until the potatoes are fully cooked and crispy.
9. 9 Garnish with chopped parsley before serving.

Equipment

• Large skillet

Variations

• Add cooked beans for extra heartiness.
• Toss in some diced bell peppers for color and sweetness.

Substitutions

• Substitute olive oil with avocado oil for a higher smoke point.
• Use red wine vinegar in place of apple cider vinegar for a different tang.

Pairings

• A simple green salad with a tangy vinaigrette.
• A cold pint of beer or a glass of crisp white wine.

Nutrition

Tips

• For extra flavor, add a splash of soy sauce or Worcestershire sauce.
• If you like a bit of heat, toss in some crushed red pepper flakes.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat for best texture.

Freezing: Freezes well for up to 2 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Pair with a fried egg on top for added protein.
• Serve with a side of crusty bread.

FAQ