Savory Sauté

Out in the garden the cabbage is well on its way to forming heads but, alas, I can never wait. I'm always out there with my kitchen scissors, stealing those dark green, tender, baby leaves from all sides. I only clip a few from each plant, hoping they won't notice and will go about their business producing some nice, for-real cabbage heads in a few more weeks.

Aren't those little new potatoes the prettiest? Found them at Fresh Market, conveniently packaged in  little net bags. I bought them with the cabbage in mind for one of my favorite (and so simple) cold weather dishes.

In my coveted cast iron skillet I sauté the olive oil-coated sliced potatoes and onions on high heat to start the browning process. Then I cover with the skillet lid, turn down the heat and let the potatoes cook until tender. I'm careful not to turn the potatoes so the bottom layer of slices stay extra crispy brown.

The only seasonings are coarse Celtic gray salt, cracked pepper, and caraway seed.

The thinly shredded cabbage leaves are added last and only cooked to tender crisp. If I'm in the mood for a heartier stew-type dish. I'll add some butter, sprinkle with some flour, stir in some milk or half and half and cook on low until cabbage is tender and sauce is thickened. For the creamy version I'll usually stir in some Taleggio cheese or sprinkle with Parmesan and serve with toasted rye bread. YUM!!!