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Cabbage, potato and pickle skillet
A broad pan of browned potatoes, softened cabbage and onion, finished with mustard, caraway and chopped pickles.
In this guide4 sections
Use a wide pan for the cabbage
Cabbage looks like an enormous amount before it wilts. Use a broad frying pan with a lid so you can turn it without losing half over the edge. Once it softens, the potatoes have room to brown and the pickle pieces can be folded through at the end.
This is a vegetable dinner with a modest ingredient list, particularly useful when you have half a cabbage to use. We would keep the caraway light: half a teaspoon gives an aromatic note without making every bite taste mainly of the spice.
Yield: 3 servings. Prep time: 15 minutes. Cook time: 30 minutes.
Ingredients
- 600 g potatoes, scrubbed and cut into 2 cm pieces
- 25 g butter
- 1 tablespoon olive oil
- 150 g onion, thinly sliced
- 400 g white cabbage, core removed and leaves thinly sliced
- ½ teaspoon caraway seeds
- 50 ml water
- ¼ teaspoon fine salt
- ¼ teaspoon ground black pepper
- 150 g drained dill pickles, roughly chopped
- 2 teaspoons Dijon mustard
- 10 g fresh dill, chopped
Method
- Put the potatoes in a saucepan, cover with water and bring to a boil. Simmer for 8 to 10 minutes until almost tender, then drain and leave in the colander for 2 minutes.
- Meanwhile, melt the butter with the oil in a large lidded frying pan over medium heat. Add the onion and cook for 5 minutes, stirring until softened.
- Add the cabbage in two batches, letting the first settle before adding the second. Stir in the caraway, measured water, salt and pepper. Cover and cook for 8 minutes, stirring halfway.
Let the cabbage wilt under the lid before adding the potatoes. - Uncover. When the cabbage has softened, let any loose water evaporate. Add the potatoes and spread them through the pan. Cook for 8 to 10 minutes, turning occasionally, until some edges turn golden.
Let loose water evaporate before browning the potato edges. - Fold the mustard and chopped pickles through the cabbage and potatoes until evenly distributed. Warm for 1 minute. Add the dill off the heat and serve directly from the pan.
Fold the pickles and mustard through, then add dill off the heat.
Let the water go before browning
The covered stage softens the cabbage. Browning happens after you remove the lid and the extra moisture evaporates. If the pan still contains a pool of water, wait before adding the potatoes; otherwise the cubes sit in liquid instead of meeting hot metal.
Turn with a broad spatula and allow a few potato edges to break. Their rough surfaces pick up the butter and cabbage juices. A sweet pickle changes the balance of the whole pan, so unsweetened dill pickles are our first choice.
For an oven version, make the potato and chickpea traybake. The potato pickle frittata adds eggs for a different dinner.
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