Directions:
- Cover potatoes with cold salted water by 1 inch and bring to a boil, then boil, uncovered, until tender when pierced with a sharp knife, about 18 minutes. Drain in a colander.
- Heat butter in a 10-inch heavy nonstick skillet over moderately high heat until foam subsides, then sauté cabbage with salt and pepper, stirring frequently, until tender, about 5 minutes.
- Add potatoes, mashing and stirring them into cabbage while leaving some lumps and pressing to form a cake. Cook, without stirring, until underside is crusty and golden, about 10 minutes. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 160.04 Kcal (670 kJ) | ||
| Calories from fat | 19.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.16g | 3% | |
|---|---|---|---|
| Cholesterol | 5.72mg | 2% | |
| Sodium | 483.97mg | 20% | |
| Potassium | 886.96mg | 19% | |
| Total Carbs | 30.7g | 10% | |
| Sugars | 3.4g | 14% | |
| Dietary Fiber | 5.7g | 23% | |
| Protein | 5.71g | 11% | |
| Vitamin C | 44.2mg | 74% | |
| Iron | 1.1mg | 6% | |
| Calcium | 61.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 69.38 Kcal (290 kJ) | ||
| Calories from fat | 8.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.94g | 3% | |
|---|---|---|---|
| Cholesterol | 2.48mg | 2% | |
| Sodium | 209.8mg | 20% | |
| Potassium | 384.5mg | 19% | |
| Total Carbs | 13.31g | 10% | |
| Sugars | 1.48g | 14% | |
| Dietary Fiber | 2.47g | 23% | |
| Protein | 2.48g | 11% | |
| Vitamin C | 19.2mg | 74% | |
| Iron | 0.5mg | 6% | |
| Calcium | 26.7mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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