Persil is the French word for parsley. Persillade is a mixture of chopped fresh parsley and chopped garlic that is used as a topping, added to sauces, or combined with bread crumbs and used as a stuffing or coating for meat, fish, or lamb. The topping makes this simple potato and cabbage dish something special. Enjoy with a fresh spinach salad on the side.
Potatoes and Cabbage
- 2 pounds white rose or red potatoes (about 6 medium potatoes)
- 3 cups chopped green cabbage
- ¾ teaspoon salt
- ⅛ teaspoon black pepper
- 1 to 2 tablespoons butter
- 1 teaspoon chopped fresh thyme
- 2 tablespoons olive oil
- 1 or more garlic cloves, minced
- 1½ cups whole wheat bread crumbs
- ½ cup chopped fresh parsley
- 1 teaspoon lemon zest, optional
- Make the potatoes and cabbage: Scrub the potatoes and wash the cabbage. Bring a large pot of water to a boil over high heat. Quarter the potatoes lengthwise and cut them into ¼-inch slices. Carefully add the potatoes to the boiling water. Cook over high heat for 15 to 20 minutes, or until the potatoes are almost tender. Add the cabbage and cook for about 5 minutes more, until bright green. Drain the potatoes and cabbage in a colander and then return them to the pot. Add the salt, pepper, butter, and thyme.
Make the Persillade: While the potatoes are cooking, make the parsley topping. Wash the parsley and lemon. In a skillet, heat the olive oil over medium-high heat. Add the garlic and bread crumbs. Cook over medium heat, stirring often, until the bread crumbs are toasted, about 5 to 8 minutes. Stir in the parsley and lemon zest, if using and cook for one minute more. Remove from the heat. Toss gently.
To serve: put the potatoes and cabbage in a serving dish and top with the parsley topping.