Young Potatoes with Spring Cabbage
recipe

Preparation Time: 30 minutes
Serving Size: 4 servings
Ingredients:
- 500 g young potatoes
- 300 g spring cabbage
- 2 tbsp olive oil
- Salt to taste
- Pepper to taste
- Fresh herbs (e.g., parsley or chives) for garnish
Instructions:
1. Peel the young potatoes and rinse them under cold water.
2. Boil the potatoes in salted water for about 15-20 minutes, until they are tender but still firm.
3. Chop the spring cabbage into thin strips.
4. Heat the olive oil in a skillet over medium heat and add the chopped cabbage. Sauté for about 5-7 minutes, until it softens.
5. Drain the cooked potatoes and add them to the skillet with the cabbage. Mix well.
6. Season with salt and pepper, and sauté for a few more minutes to blend the flavors.
7. Serve warm, garnished with fresh herbs.
Enjoy your delicious and light dish!
Nutritional Information (per serving):
Calories: 210
Protein: 4g
Carbohydrates: 30g
Fat: 9g
Fiber: 4g
Sodium: 200mg

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