Vegetarian · ALWAYS FREE
Cabbage and potato skillet cake
Rough skin-on potato mash and sautéed cabbage are pressed into one savory cake with a browned skillet crust.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Put potatoes in a saucepan with plain water to cover. Simmer 15-20 minutes until fully tender. Drain, return to the warm pan off heat and let steam escape 5 minutes. Roughly mash all flesh and skins; chop any large skin pieces finely and return them to the mash. Spread in a shallow bowl and cool 15 minutes.
- Meanwhile heat about 2 tsp (10 g) butter and about 2 tsp (10 g) olive oil in a 10-inch (25-cm) nonstick skillet. Cook onion 5 minutes, then add cabbage and 2 g salt. Cook 12-15 minutes, stirring, until tender and any loose moisture has evaporated. Fold the complete cabbage mixture into potatoes with parsley, remaining 2 g salt and pepper.
- Heat remaining about 1 ⅜ tbsp (20 g) butter and 10 g oil in the skillet over medium heat. Add the complete mixture and press into an even round approximately 1 inch (2 ½ cm) thick. Cook undisturbed 10-12 minutes until the base is golden; reduce heat if browning too rapidly.
- Cut into four wedges in the pan, carefully turn each with a wide spatula and press the pieces gently back together. Cook 8-12 minutes until the second side is browned and the center reaches 165°F (74°C). Rest 5 minutes before serving four equal wedges. Refrigerate leftovers within 2 hours, use within 3-4 days and reheat to 165°F (74°C).
Estimated nutrition
Per serving · 1 of 4- Calories
- 308 kcal
- Protein
- 6.3 g
- Total carbohydrate
- 47.8 g
- Total fat
- 11.4 g
- Total sugars
- 6.1 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. All cake divided by four. Contains milk. Vegetarian criteria use butter and olive oil without bacon, meat stock or animal cooking fat. Gluten-free requires checked seasonings and individual cross-contact requirements. No fried eggs, bread or sauce included.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Complete ingredient review of Cabbage and potato skillet cake: raw potatoes with skin; raw green cabbage; onion; unsalted butter; olive oil; fresh parsley; salt; ground black pepper. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference - Gluten-Free: Complete ingredient review of Cabbage and potato skillet cake: raw potatoes with skin; raw green cabbage; onion; unsalted butter; olive oil; fresh parsley; salt; ground black pepper. No wheat, barley or rye ingredient is listed. Oats, when present, must be labeled gluten-free; all packaged ingredients require label checks.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Use gluten-free-labeled oats, baking powder, spices and other packaged ingredients as applicable; avoid gluten cross-contact. This is not a celiac or allergy safety guarantee.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
