Cabbage with Crispy Potatoes, Fried Egg, and Kohlrabi Parmesan Fritters

For a few years now, my husband and I have enjoyed the bounty of a local crop-share. (www.sungoldfarm.com). Multiple times throughout the summer, Michael called me in a frantic when he realized that he rode his motorcycle to work, and had to transport 20 pounds of fruits and vegetables home after work. Somehow, he managed to squeeze it all into his backpack and the vegetables made it to the Kingsbury kitchen safe and sound.

Comments on the cabbage with crispy potatoes and fried egg: One of my favorite breakfast recipes came from the crop-share this summer via Katherine Duemling of Cook With What You Have. She suggested amazing recipes throughout the entire summer that I thoroughly enjoyed. This recipe is very filling and extremely easy to make. The first time I made this recipe, I followed the recipe to a "T". After that, I realized that this is one of those recipes that you can just wing without measuring spoons.

Comments on the kohlrabi parmesan fritters: This recipe is also from Katherine. These are a little more difficult to make. They taste amazing, but I only made them once due to the length required. This recipe is time-consuming, but well worth the effort.

-Sarah

Cabbage with Crispy Potatoes and Fried Egg

Ingredients:

2 tablespoons olive oil

½ a medium green cabbage, halved again, heart removed and cut into ½-inch ribbons

3 medium firm-fleshed potatoes (Yukon gold, fingerling, red—not russets), cut into ½-inch dice

1 medium yellow onion, chopped

1 teaspoon caraway seeds (optional)

4 eggs (or whatever you want to use/# of people you’re serving)

Salt and freshly ground pepper

Directions:

Heat 1 tablespoon of oil in a heavy-bottomed skillet. Add the onions and caraway seeds and cook for about five minutes. Add the potatoes and a generous pinch or two of salt and sauté over medium-high heat, uncovered and stirring frequently until the potatoes are tender and crispy—about 15 minutes. You may need to add a little oil to prevent the potatoes from sticking and/or turn the heat down a bit. 

Meanwhile, in another large skillet, heat the other tablespoon of olive oil, add the cabbage and several pinches of salt and cook over medium-high heat stirring frequently until the cabbage is tender and starting to brown, about 10-15 minutes. You may need to add a splash of water to keep from sticking/burning. Adjust seasoning. 

When the cabbage is almost done, push the potatoes and onions over to one side of the pan, add a little oil to the “open area” of the pan and fry your eggs there. If you don’t have enough room just move the potatoes and onions over to one side of the pan with the cabbage. Saves washing another pan.  Serve the potatoes on a bed of cabbage with a grind of pepper and top with an egg and more pepper and a little good salt and olive oil if you’d like.

Kohlrabi Parmesan Fritters

Makes about 10 2.5-inch fritters

Ingredients:

12 ounces (2-3 kohlrabi, about 4 cups chopped), peeled and chopped into small-ish chunks

2 eggs

1/3 cup all-purpose flour

1/3 cup finely grated Parmesan cheese (or other grating cheese—sharp cheddar is fine too)

2 tablespoons finely chopped parsley

1 clove garlic, minced

1/2 teaspoon sea salt, plus more to taste

A pinch of red pepper flakes and several grinds of black pepper

Olive or vegetable oil for frying

Directions: 

Cook the kohlrabi in a pan with 1/2–inch or so of water for 8-10 minutes until tender. Drain and let cool slightly. 

Meanwhile lightly beat the egg in a mixing bowl. Add the flour, cheese, garlic, salt and pepper. Then, add kohlrabi and, using a potato masher, mash it up a bit. You want to keep the bits recognizable, but small enough (1/4- to 1/2-inch chunks) that you can press a mound of the batter into a fritter in the pan. Once mashed a bit, stir or fold the ingredients together the rest of the way with a spoon. Adjust seasonings to taste.