Cabbage and Potatoes Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 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
Description
The Cabbage and Potatoes Recipe features green cabbage cut into pieces and Yukon Gold potatoes peeled and chunked to similar sizes for even cooking. They are simmered in salted butter and vegetable broth along with thinly sliced red onion, minced garlic, and seasoning including paprika, oregano, black pepper, and optional liquid smoke. After simmering with a lid on, the heat is raised to evaporate most of the liquid, allowing the cabbage and potatoes to caramelize slightly, deepening the flavor. Lemon juice is added for a touch of acidity to balance the dish. The result is a rustic and flavorful vegetable medley with softened potatoes and tender cabbage that holds some texture. Parsley garnish adds a fresh note at serving.
Ingredients
- 4 tablespoons butter salted
- 1 red onion thinly sliced, medium
- 4 cloves garlic minced
- 1 green cabbage cut into 1-inch pieces - core removed, medium head
- 3 potato peeled and cut into 1-inch chunks, medium Yukon Gold
- 1 1/2 cups vegetable broth
- 1 teaspoon liquid smoke optional
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper ground
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon lemon juice
- 1/4 teaspoon red pepper flakes crushed
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
- Cut cabbage and potatoes into uniformly sized pieces for even cooking.
- Allow the cabbage to brown slightly after most liquid evaporates to develop caramelized flavors.
- Use a firm, heavy cabbage head and store it in the fridge crisper to keep it fresh for up to six weeks.
- Leftovers can be frozen with a label and date for easier meal planning later.
- Stir in extra butter before serving to enhance richness, if desired.
- Sauté onions and garlic first to build depth of flavor and aroma.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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