Cabbage and Potatoes Recipe
User Reviews
5.0
15 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
189 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Cabbage and Potatoes Recipe
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My delicious cabbage and potatoes side dish is made with fork-tender Yukon gold potatoes, cabbage, onion, a splash of lemon, and simple seasoning. I love that it comes together in just 30 minutes and cooks in one pot, which makes cleanup a breeze on busy days. You can serve it as a side dish or turn it into a complete meal by adding your favorite protein.
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Ingredients
- 4 tablespoons salted butter
- 1 medium red onion thinly sliced
- 4 cloves garlic minced
- 1 medium head green cabbage cut into 1-inch pieces - core removed
- 3 medium Yukon Gold potatoes peeled and cut into 1-inch chunks
- 1 1/2 cups vegetable broth
- 1 teaspoon liquid smoke optional
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon lemon juice
- 1/4 teaspoon crushed red pepper flakes
Instructions
- Place a Dutch oven over medium-high heat and melt the butter.
- Add onion, stir and cook for 4-5 minutes, or until soft.
- Next, add garlic and cook for 30 seconds.
- Add the cabbage, potatoes, broth, liquid smoke (if using), salt, pepper, paprika, oregano, lemon juice, and red pepper flakes.
- Cover the pot, reduce heat to medium-low and simmer for 10 minutes, stirring occasionally.
- Remove the lid and increase the heat to medium-high. Give the mixture a stir, and cook until most of the liquid has evaporated, this will take about 14 minutes. Gently stir occasionally.
- Garnish with chopped fresh parsley and serve.
Notes
- My advice when making this cabbage and potatoes recipe is to make sure you chop the potatoes and cabbage into pieces that are about the same size. This helps them cook evenly, so you do not end up with some pieces too soft and others still a little raw. And once most of the liquid has cooked off, I like to let the cabbage cook a little longer until it starts to brown. That extra step adds a rich flavor and gives the dish a caramelized taste that my family always loves.
- When I pick cabbage, I look for one that feels heavy and firm. I skip any that are too big or look wilted.
- Cabbage keeps well in the fridge crisper. I have stored it for up to a month or even six weeks and it still tastes fresh.
- If I freeze leftovers, I always label the container and write the date on it. It makes life so much easier when I am digging through the freezer later.
- If you do not have a vacuum sealer machine yet but save a lot of leftovers, you may want to invest in a good one. They will save you money in the long run with all the safely stored food.
- Right before serving, I like to stir in a little extra butter. It gives the dish a richer flavor that everyone loves.
- I never skip sautéing the onion and garlic. It adds so much extra flavor to the whole dish and makes the kitchen smell amazing.
Nutrition Information
Show Details
Calories
189kcal
(9%)
Carbohydrates
27g
(9%)
Protein
4g
(8%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
20mg
(7%)
Sodium
913mg
(38%)
Potassium
661mg
(19%)
Fiber
6g
(24%)
Sugar
7g
(14%)
Vitamin A
704IU
(14%)
Vitamin C
74mg
(82%)
Calcium
85mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 189 kcal
% Daily Value*
| Calories | 189kcal | 9% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 20mg | 7% |
| Sodium | 913mg | 38% |
| Potassium | 661mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 704IU | 14% |
| Vitamin C | 74mg | 82% |
| Calcium | 85mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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