Sautéed Cabbage and Roasted Potatoes with Carrot Purée : Foodwise
Try Sautéed Cabbage and Roasted Potatoes with Carrot Purée from Bryant Terry, excerpted from his book, Vegetable Kingdom.
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at foodwise.org.
Cooking tools:
- Blender
- Colander
- Saute pan
- Saucepan
- Baking sheet
- Parchment paper
- Mixing bowl
- Mason jar
- Chef's knife
- Cutting board
- Oven
- Stove
- Measuring spoon
- Measuring cup
- Spoon
- Plate
Ingredients
- 2 pounds Yukon gold potatoes, cut into ½-inch cubes
- 4 tablespoons extra-virgin olive oil
- 2 teaspoons coarse sea salt, plus more as needed
- Freshly ground white pepper
- 1 pound carrots, thinly sliced
- 1 teaspoon red wine vinegar, plus more as needed
- 2 teaspoons brown mustard seeds
- ¼ to ½ teaspoon red pepper flakes
- 1 teaspoon raw cane sugar
- 8 ounces green cabbage, cored and thinly sliced
- 6 tablespoons vegetable stock or water
- Ginger-Habanero Vinegar (see separate recipe)
- ½ cup loosely packed fresh flat-leaf parsley leaves, for garnish
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Sautéed Cabbage and Roasted Potatoes with Carrot Purée
redricebooks.com
Cabbage and Potato Curry - alive magazine
alive.com
Cabbage and Potato Curry - alive magazine
alive.com
Sage Roasted Potatoes Recipe
bettycrocker.com
Pan Sautéed Cabbage & Carrots
eatinginthereal.com
Roasted Cabbage & Carrots
cookingprofessionally.com
Roasted Potatoes and Carrots Recipe
drmcdougall.com
Oven Roasted Carrots And Potatoes – Simmer + Sauce
simmerandsauce.com