This is one of those posts where I blog a recipe just so I won't forget it exists. My 15yo son loved this side dish that I threw together out of leftover vegetables, and I want to remember to make it again.
I was making what I call "skillet gyros" last night, because it was the day before grocery shopping and I'd found some ground beef and a package of pita bread in the freezer. "Skillet gyros" means that I brown the ground beef with nothing but salt and oregano, and I serve it with a sauce I make by stirring together yogurt, garlic, dill, and chopped cucumbers.
Trust me, it works.
Anyway, I also had three-quarters of a green cabbage and some leftover roasted new potatoes, so I googled "Greek cabbage potatoes" to see what turned up. I wound up with this composite recipe:
Greek-style cabbage and potatoes (empty fridge edition)
- Half to one green cabbage, chopped
- 1 yellow onion, chopped
- 5-6 cooked red potatoes, diced
- Oregano and salt to taste
- 1 six-ounce can tomato paste
- Olive oil
Preheat oven to 375 degrees. Sauté onion in olive oil until soft in a medium oven-safe skillet with a lid. Add cabbage and toss to wilt; cover the pan and let steam for a few minutes. Stir occasionally to avoid sticking and burning, and continue cooking until cabbage begins to soften.
Add potatoes, tomato paste, oregano, and salt, and stir to combine. Cover and transfer to oven and bake about 30 minutes.
If you have less time, sauté a little longer and bake it less (or you can even do the whole thing on the stove top). If you have more time, let it bake longer.
There was one recipe I found that made me wish I had had bell peppers too. It was here (although the slightly passive-aggressive language about the blogger's parents turned me off some). Next time!