Q&A for How to Cook Cabbage and Potatoes

Cabbage and potatoes pair well with ham, chicken, or corned beef. You can also fry up mashed potatoes and cabbage with other vegetables, like carrots and brussels sprouts, and top them off with an egg to make bubble and squeak.

If you slice up the cabbage into wedges first, it should be nice and tender in about 8-10 minutes!

You can make classic Irish colcannon without meat. Chop up a head of cabbage, about 5 large potatoes, and 3 leeks. Boil the cabbage and potatoes separately until they’re tender, then drain them and set them aside. Cook the leeks in about 1 cup (236.5 mL) of milk (or soy milk if you want to go vegan) for about 15 minutes or until they’re tender. Mash the potatoes, leeks, and milk together and add salt and pepper to taste, then mix in the cabbage. Add a little more salt and pepper if you like.

Add salt and pepper to your taste and any other spices that you like. You can also add onions to any of these recipes.

Yes, but only a bit.

It depends on your own taste. Generally, between a teaspoon and tablespoon could be used.

The recommendation to add water to 1" above the vegetables is just a guideline for how much water to add. It's OK if the vegetables float when they are boiling. They do not need to stay completely submerged to cook properly.

Yes, you certainly can add peppers to the baked cabbage and potatoes if you like peppers. It would be easiest to dice them, gently cook them (steam or saute) first, then toss through the baked cabbage and potatoes.