Directions:
- Cook the potatoes until tender; drain well.
- Heat the butter in a 10-inch skillet over medium-high heat, the saute the cabbage, seasoning with salt and pepper until tender (about 10-15 minutes, might take longer).
- Add in cooked potatoes, mashing and stirring them into the cabbage while leaving some lumps remaining, then pressing the cabbage and potatoes to form a cake; cook without stirring until the underneath is crusty and golden brown (about 10 minutes).
- Sprinkle with Parmesan cheese and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 366.28 Kcal (1534 kJ) | ||
| Calories from fat | 158.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.59g | 27% | |
|---|---|---|---|
| Cholesterol | 46.58mg | 16% | |
| Sodium | 206.49mg | 9% | |
| Potassium | 1209.15mg | 26% | |
| Total Carbs | 42.79g | 14% | |
| Sugars | 4.06g | 16% | |
| Dietary Fiber | 6.8g | 27% | |
| Protein | 10.9g | 22% | |
| Vitamin C | 48.8mg | 81% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1.8mg | 10% | |
| Calcium | 184.8mg | 18% | |
| Amount Per 100 g | |||
| Calories | 117.6 Kcal (492 kJ) | ||
| Calories from fat | 50.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.65g | 27% | |
|---|---|---|---|
| Cholesterol | 14.96mg | 16% | |
| Sodium | 66.3mg | 9% | |
| Potassium | 388.22mg | 26% | |
| Total Carbs | 13.74g | 14% | |
| Sugars | 1.3g | 16% | |
| Dietary Fiber | 2.18g | 27% | |
| Protein | 3.5g | 22% | |
| Vitamin C | 15.7mg | 81% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.6mg | 10% | |
| Calcium | 59.3mg | 18% | |
* 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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