This recipe came from one of those nights when you need to clean out the fridge. You know, where you take whatever you find and turn it into a meal. My fridge was a little lean so I found potatoes, onions, and cabbage.
What you will need:
- 6 red rose medium size potatoes cut into small cubes
- 1 medium size yellow onion coarsely diced
- 1/3 of a large cabbag coarsely chopped
- enFuso Extra Virgin Olive Oil
- enFuso Lemon Olive Oil
- Salt and pepper
Put the potatoes in a large deep sauté pan with about ¼ cup of water. Cover and place over high heat to steam until the water is gone and the potatoes are about ½ cooked.
Add the onions and EVOO as needed to sauté the potatoes and onions. First, toss them liberally in the oil. Cover and wait about 3-4 minutes so that the bottom will brown. Turn over the mixture to bring the browned bottom to the top and repeat about 3-4 times until the potatoes are getting soft, there are lots of crispy parts, and the onions are nicely golden.
Add the cabbage and liberally sprinkle with Lemon Olive OIl and fresh ground pepper. Saute until the cabbage is soft but not wilted.
Add a bit of salt to taste and serve.