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How to make Southern fried cabbage and potatoes

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When I thought of cabbage and potatoes, I used to think of Ireland – until I moved to the South, that is. After trying a Cajun-style version of cabbage and potatoes, I never looked back to the Irish kind. The theory is the same: Take simple, inexpensive foods and make them delicious. The Southern-style dish, however, uses spices that I like a lot better. The recipe below for Southern fried cabbage and potatoes is a perfectly comforting (and filling) one-dish meal.
Don't worry – you're not going to be deep-frying cabbage for this recipe. When we say "fried cabbage" in the South, we really mean we're stewing down the cabbage. We start by sautéing the vegetable before we smother it in sauce to let it cook down and soften. Sometimes I'll use beef or chicken in this recipe but using ham is my favorite. It's so flavorful, I don't need to add many spices at all.
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Cooktop Cove
Southern fried cabbage and potatoes
4
15 minutes
20 minutes
35 minutes
1 pound 1-inch thick sliced ham, diced
1 yellow onion, thinly sliced
2 pounds small red potatoes, diced
1 head green cabbage, cored and diced
1/2 teaspoon Cajun seasoning
1 cup chicken broth
Kosher salt and black pepper
In a large skillet, cook the ham over medium-high heat until it's browned on all sides, about 5 minutes.
Add the onion slices to the skillet and cook until they are softened, about 5 minutes.
Add the potatoes, cabbage, Cajun seasoning and chicken broth. Cover and cook until the potatoes are tender and the cabbage is wilted, about 10 minutes. Shake the pan occasionally to prevent the potatoes from sticking to the bottom.
Remove the cover and season with salt and pepper to taste.
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