Cooked Potato and Cabbage with Butter

Introduction

You combine equal amounts of cooked potato and cabbage, then warm them through with butter, salt, and pepper in a saucepan. The method is short, the ingredient list is spare, and it fits well when you need a straightforward side dish for leftover vegetables.

Recipe Details

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Servings: 4

Ingredients

• Butter or drippings
• Equal amounts of cooked potato and cabbage
• Butter
• Salt
• Pepper

Instructions

1. Melt a piece of butter in a saucepan, allowing approximately 1 ounce per 1 pound vegetables.
2. Mix all the ingredients together, heat thoroughly, and serve.

Variations

• Use Savoy cabbage in place of standard cabbage if you want a softer, sweeter result.
• Swap part of the cooked potato for cooked turnip to make the dish less starchy and more earthy.
• Brown the butter in step 1 before adding the vegetables if you want a deeper, nuttier flavor.
• Lightly mash some of the cooked potato in step 2 for a more cohesive, less chunky texture.

Tips for Success

• Make sure the cooked potato and cabbage are well drained before step 2 so the finished dish stays buttery instead of wet.
• Cut or break the cooked potato into similar-size pieces so it heats evenly with the cabbage.
• Use the butter amount in step 1 as your guide; too little fat can leave the vegetables dry and hard to season well.
• Season after mixing everything together so you can taste how much salt and pepper the potato actually needs.
• Heat only until the vegetables are hot throughout; overcooking can turn the cabbage dull and the potato crumbly.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Freezing is not ideal because the potato can turn grainy and the cabbage can release extra water when thawed.

Reheat on the stovetop in a saucepan over low heat, stirring occasionally, until hot. You can also microwave it in short bursts, covered loosely, stirring between each burst to keep the heating even.

FAQ

Do the potato and cabbage need to be fully cooked before you start?

Yes. This recipe is for combining and reheating cooked vegetables, not cooking them from raw.

What kind of potato works best?

Waxy potatoes hold their shape better, while starchy potatoes break down more and make the mixture softer. Either works, depending on the texture you want.

Can you use oil instead of butter?

Why did the mixture turn watery?

That usually comes from cabbage that was not drained well after cooking. Let the cabbage steam off excess moisture before mixing it with the potato and butter.