Method 1: Baked Chinese cabbage and potatoes.
1. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Prepare a large baking tray and spray it with a thin layer of non-stick spray oil.
2. Wash and cut the cabbage. Wash the cabbage with cold running water, and then cut each cabbage into eight parts. After washing the cabbage, remove the old leaves on the outer layer.
Cut the cabbage in half lengthwise. Cut each half in half along the longitudinal direction to form four parts.
Cut diagonally along the hard center in the middle of each part and take it out.
Half of everything in every quarter, and finally get 8 copies.
3. Wash, peel and cut potatoes. Brush potatoes in cold tap water with a vegetable brush. Peel the potatoes with a vegetable scraper, and then cut each potato into four pieces. After peeling potatoes, cut each potato in half, and then cut it in half along the longitudinal direction to form four pieces.
4. Put the cabbage and potatoes in the prepared baking tray. Cabbage and potatoes should be placed alternately in the baking tray. Cabbage should be placed face down in a baking tray.
5. Fry bacon in a frying pan for 7 minutes. Heat over medium heat, stirring occasionally. Because bacon itself has a lot of fat, there is no need to add any oil or butter to fry it.
6. Add onion, salt and pepper to bacon. Continue frying for 5 minutes, stirring constantly. Onions should be soft and bacon should be crisp after eating.
7. Add bacon in the frying pan to the potatoes and cabbage. Pour bacon, onion and bacon fried fat on the vegetables in the baking tray and spread them evenly as far as possible. Don't skim the fried fat before putting the bacon in the baking tray. This oil should be added to the baking tray with other things.
8. Pour the chicken soup into the baking tray and pour it on other ingredients as evenly as possible. All ingredients should be dipped in chicken soup.
If you like, you can also use homemade chicken soup instead of chicken soup.
9. Cover the baking tray and bake for 90 minutes. Cover the baking tray with aluminum foil and start baking until the potatoes and cabbage are soft and can be inserted with a fork.
10. Let it eat for a while. Let it stand for 15 minutes before eating, and don't take off the aluminum foil during it. After putting the vegetables on the plate, you should pour bacon and onion soup on the potatoes and cabbage.
Method 2: Cook the cabbage and potatoes.
1. Wash the cabbage and cut into pieces. Cabbage should be simply washed under cold tap water and then cut into 3-inch (7.6 cm) pieces, or cut a cabbage into eight pieces. Remove the old skin from the cabbage before cutting.
Cut the cabbage in half along the long direction, and then cut it in half along the long direction, thus cutting it into four pieces.
Cut the hard stem from the middle of each piece.
Then cut each piece in half and cut it into eight pieces.
2. Wash, peel and cut potatoes. Brush potatoes in cold tap water with a vegetable brush. Then peel and cut each potato into four pieces. Peel potatoes with a vegetable spatula and slice them.
Cut the peeled potatoes in half, and then cut each half along the length to form four pieces.
3. Put potatoes, cabbage and wedge-shaped onion horns into a pot filled with water. Put these vegetables in a large pot alternately layer by layer. Add enough water to the pot to avoid vegetables. You need about 1 inch (2.5 cm) of water above the vegetables. You may need to add water when cooking.
4. Cook for 20 minutes, open the lid and cook the vegetables in boiling water until the cabbage and onion are scattered and the potatoes are soft enough to insert a fork.
5. Drain before eating. Pour the food in the pot into the leaking pot and drain it. Serve vegetables on a plate. If your other food is not ready, put the potatoes and cabbage back in the pot, cover it with a lid or aluminum foil, and keep it away from the stove until you can eat it.
Method 3: Steamed cabbage and potatoes.
1. Cut the cabbage into several pieces. Cut the cabbage in half along the length direction, and then cut it in half along the length direction. At this time, a cabbage was cut into four pieces. If the hard stem of cabbage is not removed, cut it off when it is cut in half.
2. Wash the potatoes and cut them into pieces. Wash potatoes under cold tap water and cut into slices. If the red potato is suitable, you only need to rub it gently with your fingers when cleaning it, without using a vegetable brush, because the skin is thin.
Cut each potato into four pieces, then cut each piece into three pieces.
3. Add water to the pot and heat it to the boiling point. Add 3-4 inches (7.6- 10 cm) of water to the pot, and then heat it to the boiling point with medium-high fire. You need a steamer that fits the size of the pot. Even if the water is boiling, the bottom of the drawer should not touch the water.
4. Add cabbage and potatoes to the steamer. Potatoes should be placed at the bottom, and cabbage should be evenly spread on it. If there is no steamer, you can also use a metal leaky pot.
Potatoes are dense and usually cook for a long time, so they should be placed at the bottom and directly heated, which is the highest temperature part in the steamer.
5. Steam for 25 minutes. Cover the pot and heat until the potatoes and cabbage are soft.
6. While steaming, stir-fry celery seeds in a small frying pan. Spray non-stick spray oil on the wok and add celery seeds. Heat and stir frequently until the celery seeds turn black and the strong fragrance is fried. Frying takes about 1 to 2 minutes.
Remove the pan from the fire immediately after frying.
7. Mix celery seed, onion, garlic, salt and yogurt. After the celery seeds are cooled, transfer them to a small bowl. At the same time, add onion, garlic, salt and yogurt, and then stir and mix evenly.
8. Eat steamed vegetables with yogurt sauce. Put cabbage and potatoes on a plate, and then add a little seasoning yogurt sauce to each. Or, you can put the yogurt sauce in the middle of the table and ask your family or guests to add the yogurt sauce according to their own preferences.
Method 4: Slow stew cabbage and potatoes.
1, Chinese cabbage washed and cut into pieces. Wash the cabbage with cold running water and remove the old skin. Cut the cabbage into edible pieces. Cut the cabbage in half along the length direction, and then cut it in half along the length direction to form four pieces.
Cut off the hard stem in the middle of the cabbage.
Cut each half into long strips of 1 inch (2.5cm), and then cut each strip into small edible pieces.
2. Wash potatoes. Wash potatoes under cold tap water and dry them with paper towels. For this practice, the new potato itself is very small and can be cooked whole, so there is no need to cut it into small pieces.
If you use bright red potatoes, you only need to rub the potato skin with your fingers when cleaning, instead of using a vegetable brush. Their skin is so thin that if you brush with vegetables, the potatoes will peel off.
3. Add cabbage, onion, garlic and mustard seeds into a slow cooker and stir well. Add these ingredients to the slow cooker and shake them to mix them evenly. Before adding ingredients, you can spray the slow cooker with non-stick spray oil or pad it with the inner liner of the slow cooker. Otherwise, some cabbages and onions may stick to the bottom and sides of the pot.
4. Put potatoes on it. Spread a layer of potatoes on the cabbage and onion. Season with salt and pepper if necessary.
Don't stir the food in the slow cooker at this time.
5. Cover the pot and stew for 10 to 12 hours. Cabbage should be completely stewed and even browned. Potatoes should be soft enough to insert with a fork. Don't open the lid when you heat cabbage and potatoes. The slow cooker needs to use the accumulated heat to cook the food evenly. If the lid is opened too frequently during cooking, too much heat will be lost, so the above cooking time is not enough.
6. Eat while it is hot. After cooking, put the cabbage and potatoes into a plate and serve.
You need to prepare
source
Roasted cabbage and potatoes
Make 6 copies
1 cabbage, about 2 to 2.5 pounds (900 to1125g)
2 large potatoes, about 2.5 pounds (1125g)
12 ounce (340g) bacon, cut into 1/2 inch (1.25cm) slices.
2 cups (500ml) yellow onion, peeled and sliced.
1 teaspoon (5ml) salt
1 teaspoon (5ml) black pepper
2 cups (500ml) of chicken soup.
Non-stick cooking spray
Boiled cabbage and potatoes
4-5 copies
4 medium-sized white potatoes
1 medium Chinese cabbage
2 medium-sized yellow onions, peeled and cut into wedges.
water
Steamed cabbage and potatoes
Make 4 copies
2 medium-sized boiled red potatoes
1/2 Chinese cabbage
1 teaspoon (5ml) celery seed
Non-stick spray oil
1 teaspoon (5ml) onion puree
1 cloves garlic, chopped.
3/4 teaspoon (3.75 ml) of salt.
1 cup (250 ml) sugar-free pure yogurt
Slow stew cabbage and potatoes
Make 6 copies
1 Chinese cabbage
1 Medium-sized white or yellow onion, peeled and chopped.
2 to 4 cloves of garlic, chopped.
2 teaspoons (10 ml) of mustard seeds.
2 to 3 pounds (900 to1350g) of tender potatoes.
2 teaspoons (10 ml) of salt.
2 teaspoons (10 ml) of black pepper.