Ingredients for Roasted Potatoes Leeks And Cabbage
- Green Cabbage
- Baby Red Potatoes
- 2 leeks (white and light green parts only)
- Olive Oil
- 1 tablespoon butter
- Caraway Seed
- 1 teaspoon salt
- Fresh Ground Pepper
- Fresh Parsley
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Roasted Potatoes Leeks And Cabbage? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Roasted Potatoes Leeks And Cabbage
- Preheat oven to 400°F (200°C).
- Line a large jellyroll pan with foil for easy cleanup.
- Halve a medium head of cabbage (about 1.5 lbs) and core it. Cut each half into 6 wedges.
- Peel and chop 2 large potatoes (about 1 lb) into 1-inch chunks.
- Thinly slice 2 leeks (white and light green parts only), thoroughly washing to remove any grit.
- In a large bowl, combine the cabbage wedges, potatoes, and leeks.
- Add 2 tablespoons olive oil, 1 tablespoon butter, 1 teaspoon caraway seeds, 1 teaspoon salt, and ½ teaspoon black pepper.
- Gently toss everything to coat evenly.
- Spread the vegetables in a single layer on the prepared jellyroll pan.
- Roast for 35 minutes, gently stirring halfway through, until the potatoes are golden brown and the vegetables are tender.
- If desired, sprinkle with fresh parsley before serving.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
20g
Fat
7g
Carbs
8g
Recipe Categories (Choose a category and find related recipes!)
Recipe Tags (Choose a tag and find related recipes!)
60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Side Dishes Potatoes Vegetables Easy European Beginner Cook Fall Holiday Event Winter Irish Dietary Low Sodium Low Cholesterol Seasonal Low Saturated Fat Low Calorie St Patricks Day Inexpensive Healthy 2 Low In Something Number Of Servings 3 Steps Or Less
