Dry Pan "Fried" Potatoes With Savoy Cabbage

I love reading the McDougall recipe forum because I learn so much. Like how to fry potatoes without oil.

How much more simple can you get. Cube/dice some potatoes and soak them in water overnight. This is supposed to remove the starch and keep the cubes firm when "frying".

Drain the potatoes and pat dry with a couple of tea towels to get rid of the excess surface moisture.

Fry in a non-stick pan along with some diced cabbage (or whatever veggie you like). I used a medium high heat and kept stirring occasionally as the potatoes started to brown. I let the potatoes and cabbage cook for about half an hour (you don't have to stand and watch it every minute). Depending on what vegetable you cook this with, you may have to add a little water if you find the potatoes start to stick.

I seasoned it with onion powder, garlic powder, salt and pepper. You could use a sprinkle of nutritional yeast as well.

The result. Lovely potatoes cooked all the way through and brown on the outside without losing their shape. And tasty too. And no added fat.

Slow Cooked Cabbage

This is a very simple dish to make. It's great if you like cooked cabbage (I do, hubby doesn't).

1 onion, diced
1 tsp paprika
4 cups finely shredded green cabbage (love my trusty food processor for this)
1 tsp salt

In a large pot, steam fry the onions in a little water until they are soft and golden, about 15 minutes. Add more water as necessary to prevent sticking. Add the paprika, cabbage and salt and cook for 5 minutes, stirring frequently. Cover tightly and cook on a very low heat for at least an hour, stirring occasionally until the cabbage is very soft. Add more water if the cabbage begins to stick to the pot.

I usually leave this on low heat for a couple of hours for a sweet flavour.

This can be a side dish. I make it my main meal with cooked pasta stirred in. I think this would be niced with boiled potatoes too.