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Red Cabbage and Potato Hash

Red Cabbage and Potato Hash


  • 1-2 pounds potatoes cut into cubes
  • 2 red onions, diced
  • 2 tablespoons of butter, plus more for pan frying
  • Half a cabbage (feel free to add more)
  • Season with salt and pepper and fresh herbs like rosemary, parsley, or green onion


Boil potatoes until tender.

Melt the butter in a shallow frying pan, then fry cabbage and onion for a few minutes. Stir in the well-drained spuds with some seasoning, press down and carry on cooking to crisp the bottom and heat through.

Use a lid to help soften up the cabbage if needed. If you like, dot the top with a bit more butter and grill to crisp it up.

Tips - Use this recipe as a chance to experiment with spices like paprika or cumin, or use spices you’re already familiar with. Add turnips to this dish, they can also be boiled and pan fried along with the potatoes.





  • Salad
  • 1 bunch of rainbow chard, sliced into strips
  • 1 large carrot grated
  • 1 15-oz. can garbanzo beans
  • ¼ cup peanuts chopped
  • 1 sweet potato cut into 1 inch cubes
  • 1 avocado (optional)
  • Olive oil and salt as needed
  • Dressing
  • ¼ cup peanut butter
  • 1 lime juiced
  • 1 to 2 tb. Soy sauce
  • 1 Tb.Honey, maple syrup or agave
  • 2 Tb. Parsley or cilantro
  • 2 tsp. fresh ginger, grated
  • 1 clove garlic minced


Prepare the rainbow chard by removing the stems and then cutting the leaves into thin strips, like a chiffonade. Save the stems and chop into small pieces. Massage the greens with your hands in a large bowl with a sprinkle of olive oil and a dash of salt. Add grated carrot to bowl.

Preheat oven to 425F. Drain and dry the garbanzo beans, add the chopped rainbow chard stems then toss them and the garbanzo beans with a tablespoon of olive oil and a dash of salt. Cut sweet potatoes with their skins on into 1 inch cubes and toss with olive to coat and a dash of salt. Spread both garbanzo beans and sweet potatoes on baking sheets with enough space for both and roast in preheated oven for about 20 minutes. Add maybe 5-10 minutes more for the sweet potatoes Remove from oven. Once they have cooled, add them to the greens.

For the dressing finely chop or optionally use a mini-food processor or blender to combine the dressing ingredients. The mixture will be thick, so thin it with water one tablespoon at a time until the right consistency is reached. Pour desired amount over the salad and toss until coated. Add sliced or cubed avocado. Top with chopped peanuts. Extra dressing is good on meat or other vegetables. 

Roasted Roots

Roasted Roots
  • 2-3 Cups of root vegetables cut into 1 inch cubes
  • 2-4 Tablespoons of fresh rosemary or other herbs
  • Olive Oil
  • Salt and pepper

Preheat oven to 375º.

Combine the chopped vegetables into a large bowl and toss with a generous amount of olive oil.  Sprinkle with rosemary, other herbs, salt and pepper.  Spread the vegetables evenly on a large roasting pan. Don’t cover the pan. Roast in the preheated oven for 30 minutes and then check progress, turning the vegetables over in the pan, but maintaining even distribution.  The vegetables are likely to need another 20–30 minutes.  Check them again, making sure that all the different kinds of vegetables are done before you remove them from the oven

If you want to have crispy skins and soft interiors, choose a pan that is big enough so that the vegetables aren’t bunched up too closely together.

It can be 100% potatoes, or a mixture of winter squash, carrots, potatoes, rutabagas, beets, onions, and/or turnips. You may want to remove the skin of certain winter squash.