SAUTÉED CABBAGE AND CRISPY POTATO CAKE WITH MELTED CHEESE
A potato and cabbage cake is held together with some beaten eggs, topped with melted cheese and cut into wedges. Crescenza and Teleme are both soft, delicately flavored cows'smilk cheeses with a tangy taste and yeasty aroma. Crescenza is from Northern Italy, and Teleme is American-made.
Cook Time: 35 minutes
Serves: 4 to 6
| 3 |
tablespoons extra-virgin olive oil, plus more as needed |
| 12 |
ounces Yukon Gold, red-skinned or round white potatoes, peeled and cut into ¼-inch dice (about 3 cups) |
| 1 |
teaspoon coarse salt |
| 1 |
small head (about 12 ounces) savoy cabbage, halved, cored and cut into ⅛-inch slices (about 5 cups) |
| 1 |
garlic clove, grated |
|
Pinch of crushed red pepper |
| 6 |
large eggs |
|
Freshly ground black pepper |
| 4 |
ounces Crescenza, Teleme or fresh mozzarella cheese, cut into ½-inch cubes |
- Heat a large nonstick skillet over medium heat until hot. Add 2 tablespoons of the oil. When the oil is hot enough to sizzle a piece of potato, spread the potatoes in the pan. Cook, turning the potatoes occasionally with a wide spatula until they are evenly browned and crisp, about 15 minutes. Sprinkle with ½ teaspoon of the salt. Transfer to a bowl and set aside.
- Add the remaining 1 tablespoon oil and the cabbage to the hot pan. Toss the cabbage with tongs to coat with the oil. Cover and cook over medium-low heat until the cabbage begins to wilt but is still crisp, about 5 minutes. Uncover and add the garlic and crushed red pepper. Cook, uncovered, tossing with tongs, over medium heat until the cabbage is crisp-tender but still bright green, about 5 minutes. Spread the potatoes over the top.
- Whisk the eggs, ¼ cup water, the remaining ½ teaspoon salt and a generous grinding of black pepper in a bowl until frothy. Pour the eggs over the cabbage and potatoes. Cook over medium heat until the edges are set, about 2 minutes. Tilt the pan so that the uncooked eggs in the center run to the edges. Sprinkle the cheese evenly over the potatoes and cabbage. Cover and cook over medium-low heat until the eggs are set, 8 to 10 minutes. Let stand for 5 minutes before cutting into wedges to serve.
Make a Meal
Serve with Sautéed Shredded Beets with Orange and Basil ([>]) and Steamed Spinach with Ginger and Garlic Oil ([>]).