Cabbage and potatoes
A quick and delicious recipe that's perfect for a family dinner. Easy to prepare and packed with flavor, this dish is sure to be a hit with everyone.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
Ingredients
- 1 medium head green cabbage About 2 pounds.
- 4 medium potatoes About 1.5 pounds.
- 1 large onion
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder Optional.
- 1 teaspoon smoked paprika Optional.
- 1 cup vegetable or chicken broth
Instructions
- Wash the cabbage thoroughly, then remove the core and chop the leaves into bite-sized pieces. Set aside.
- Peel the potatoes and cut them into bite-sized pieces. Rinse under cold water and set aside.
- Chop the onion finely.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté for about 3-4 minutes until translucent.
- Add the chopped cabbage to the pot, stirring to combine with the onions. Cook for about 5-7 minutes until the cabbage starts to wilt.
- Add the chopped potatoes to the pot, followed by salt, black pepper, garlic powder, and smoked paprika (if using). Stir well to coat the potatoes and cabbage.
- Pour in the vegetable or chicken broth, ensuring the vegetables are just covered. Bring the mixture to a gentle boil.
- Reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes or until the potatoes are tender. Stir occasionally to prevent sticking.
- Once the potatoes are tender, taste and adjust seasoning if necessary. Serve hot.
Notes
This dish can be made vegan by using vegetable broth.
You can also add cooked sausage or beans for additional protein.
Leftovers can be kept in the refrigerator for 3-4 days and reheated as needed.