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Cabbage and Potatoes Recipe
5 from 15 votes

Cabbage and Potatoes Recipe

This cabbage and potatoes recipe combines chopped green cabbage and peeled Yukon Gold potatoes simmered in butter, vegetable broth, and a blend of spices including paprika, oregano, and optional liquid smoke. The dish is cooked until the liquid reduces and the cabbage begins to brown, resulting in tender vegetables with a slightly caramelized flavor. It's a comforting, hearty side or main, enriched by sautéed onions and garlic and finished with a squeeze of lemon juice for brightness.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 6 servings
Calories: 189 kcal
Course: Side Dish, Main Course
Cuisine: American

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

    Cup of Yum
  1. Place a Dutch oven over medium-high heat and melt the butter.
  2. Add onion, stir and cook for 4-5 minutes, or until soft.
  3. Next, add garlic and cook for 30 seconds.
  4. Add the cabbage, potatoes, broth, liquid smoke (if using), salt, pepper, paprika, oregano, lemon juice, and red pepper flakes.
  5. Cover the pot, reduce heat to medium-low and simmer for 10 minutes, stirring occasionally.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 189

% 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.