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cabbage onion infused potatoes

The purpose of this recipe is to have a bold, flavorful, low fat side dish, or, use the potatoes in a potato salad.

Boiling Pot
Cutting Board
Mixing Bowl
French Knife
Casserole dish
Makes great potato salad


  • around 5 red skin potatoes, cleaned and cut into small bite size wedges
  • 1/2 round of fresh cabbage, washed (can be any kind, although red will turn the potatoes pink) and sliced thin
  • 1 each leek, sliced lengthwise, cleaned out with water (sand gets into the middle), and sliced thin
  • 1 medium size all purpose onion, sliced thin
  • 2 TBL light oil
  • 1/2 cup water
  • 1 TBL onion powder
  • to taste, salt
  • to taste, pepper

Method:  Preheat oven to 350 degrees
Boil potatoes in small amount of water until they are "just done" (not falling apart)
Place cooked potatoes, raw cabbage, leek and onion into mixing bowl, then place in casserole dish
Mix onion powder into the water with oil and cover evenly over potatoes and raw veggie mixture, then place in oven and cook for around 1/2 hour, 40 minutes.
**If using the potatoes for a potato salad, refrigerate overnight until cold, then place the dressing you wish into the potatoes**

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