Fall vegetables sauté

September 15, 2014 Published by Dina

As the weather gets cooler I get in the mood for a heartier fare. A trip to the farmers market yesterday yielded a bag of sieglinde potatoes from Sweet Life Farms, beautiful green cabbage and black kale from another vendor and an orange cauliflower. I thought I’d combine all of them in a quick sauté for dinner, which is just my kind of food. I started with the potatoes as they take the longest to cook, but placed the cauliflower florets in the oven to roast while everything else was cooked in the skillet. With country bread and a plum tart with creme fraiche for dessert I call this a meal.



Fall vegetables saute

Fall vegetables saute

4 white skinned potatoes

1 small onion, halved and sliced into strips

1 garlic clove, minced

1/2 a head summer cabbage

5 stalks of black kale

1 small cauliflower, orange or white

Optional: 1 cup cooked white or pink beans, garbanzo beans or French lentils (you can use organic canned if you don’t have them in your freezer)

1/3 cup chopped walnuts

1/.3 cup chopped flat leaf parsley.

Olive oil

A handful of fresh herbs: rosemary, sage, thyme, parsley



Cut the cauliflower into floret, toss with olive oil and roast at 400F until golden, about 20 minutes.

Cut the potato in quarters lengthwise, then cut into slices horizontally.

Shred the cabbage into thin ribbons.

Cut the kale along the stem removing the stem, and cut the kale into ribbons.

Add 2 tablespoon oil into a skillet and heat to medium high.

Add the potatoes, reduce heat slightly and cook, stirring occasionally, until the potatoes are golden and tender, about 20 minutes, being careful not to burn them.

Remove the potatoes to a plate.

Add the onion and garlic and cook for a couple of minutes to soften the vegetables and bring out their aroma. Add the cabbage and kale to the same skillet, add a little more oil if necessary and cook, stirring, until the vegetables have softened but not browned.

Add the cabbage and kale to the same skillet, add a little more oil of necessary and cook, stirring, until the vegetables have softened but not browned.

Add the cooked potatoes, cauliflower and beans if using and stir to combine and warm it up.

Add salt and pepper to taste.

Remove to a serving dish and scatter the chopped walnuts and parsley on top.

Serve warm.

Note: if you don’t want to add oil you can add a little water, 1/4 cup at a time to keep things moist.



Fall vegetables saute

Fall vegetables saute

Aboard the Isa Lei

Aboard the Isa Lei






  • Stephanie C says:

    Hi Dina, I like this recipe and did a modification of it by adding pea shoots at the very end since I didn’t have fresh herbs. Is there any reason to use white potatoes instead of red? Just wondering. I enjoy your blog!

    • Dina says:

      Hi Stephanie, so nice to hear from you. The pea shoots sound lovely, that’s the nice thing about coking, you use what you have. Red potatoes would be fine because they are waxy. It’s brown skin starchy potatoes that will not work as well as they don’t hold their shape. Hope to see you one of these days.

  • Anne Goresht says:

    Looks very yummy, as does the boat picture.

  • Marilyn Cameron says:

    What a delicious looking meal! The colours are vibrant and brilliant!

  • Jaelene Mannerfeldt says:

    You mentioned frozen lentils. How well does this work and how do you prepare the lentils for freezing. Can you do the same with chickpeas or other beans. The stir fry looks tasty.

    • Dina says:

      Hi Jaelene, I like to have some of the legumes cooked and frozen for when I need just a cup or so of this and that. To freeze legumes, including French lentils (not brown), I cook them in water without salt or other flavouring until done (careful not to overcook), cool and then freeze in smaller freezer bags or containers. I don’t pack them in the bag, rather lay them flat so they are a little more separate rather than bunched together. Chickpeas would freeze as well but when I use chickpeas I often use them canned. I don’t have much freezer room here so I mostly store beans now. Lentils cook very quickly, especially if you soak them first for 20-30 minutes. Use the French or Italian green lentils as they keep their shape. The brown tend to get mushy and are better for soups.