Spitzkohlpfanne (Spring Cabbage) with Indian Spiced Potato Wedges



If you are like me and have a mountain of vegetables you just don’t know what to do with then this recipe is for you. 

Ingredients:

1 Spitzkohl

1 Onion

4-5 Carrots

1-2 Zucchinis 

1 cup Peas

200 g Cherry Tomatoes

1 pkg Feta Cheese

Turmeric

Marsala

Cumin

Chicken or Vegetable Broth Seasoning

Salt & Pepper

Chicken Breast or Sausage (Optional)

Instructions:

Start by heating a large skillet with Olive Oil to Medium heat. Add Onions and cook till translucent. If adding meat then add it to the skillet with seasonings. Cook till the meat is just browned and remove from pan. Add carrots and spitzkohl with a bit of water in the pan to cook down the kohl. Cook until carrots are slightly tender and the spitzkohl has shrunk down. Add zucchini and cook till almost done and add the meat back into the skillet. Add the peas, tomatoes, and cheese. You can serve immediately or cook a bit longer till the cheese melts and creates a cream sauce. 

If you are not using meat you might want something with a bit more “bite” to it and I usually make the potato wedges to go with. They are also great to soak up the sauce. Here is the recipe for them:

Take some new potatoes and clean them but do not peel. Cut into wedges and add into a medium hot grill pan with Olive Oil. Add Turmeric, Cumin, Marsala, Garlic and salt & pepper. Cook until tender on the inside but crispy on the outside. Serve immediately. 

I love this recipe and it takes a lot of vegetables from the garden to make a great meal or two. Until next time…