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Cabbage & Potatoes

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 6
Calories: 189kcal


  • 2 peeled potatoes diced
  • 3 cups green cabbage finely sliced
  • 1 chopped onion finely sliced
  • 4 tomatoes chopped
  • 4 serrano chilies chopped - less if desired
  • 2 tablespoons finely chopped cilantro
  • 3 tablespoons oil olive or vegetable


  • Cook potatoes till fork tender in boiling water.
  • Pour in a strainer to drain.
  • Fill a big saucepan 3/4 full of water and bring to a boil.
  • Place cabbage in the pan 5 minutes for blanching.
  • Pour in strainer to drain; immediately run cold water over the cabbage for a few minutes.
  • Pour cabbage into a strainer to remove all water; set aside.
  • Heat the oil in a large skillet. Add the onion and cook until it is soft.
  • Toss in the chilies and tomatoes. Cook 5 minutes, or till the tomatoes are slightly soft.
  • Add potatoes, cabbage, cilantro and salt, pepper.
  • Mix all ingredients together in skillet and cook till potatoes are thoroughly heated.



Calories: 189kcal | Carbohydrates: 29g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 19mg | Potassium: 811mg | Fiber: 5g | Sugar: 5g | Vitamin A: 758IU | Vitamin C: 51mg | Calcium: 42mg | Iron: 1mg