Potatoes and Cabbage ~
Green cabbage sauteed with Yukon Gold potatoes and savory seasonings.
Serve with Corned Seitan or Vegan Pot Roast.
Cabbage and Potatoes Recipe
Potatoes and cabbage is a main dish or a side that feels both hearty and comforting. It’s quick to prepare, easy on the budget, and perfect for a busy weeknight or a laid-back Sunday dinner.
It starts with golden, fork-tender Yukon Gold potatoes and diced onions cooked together in a skillet until perfectly softened and lightly caramelized. Next, fragrant seasonings, garlic powder, and thyme are added, giving the dish its warm and savory flavor. Chopped green cabbage is stirred in, bringing freshness and crunch before it’s steamed to tender perfection. The result is a comforting, flavorful dish that’s versatile and easy to make in under 30 minutes.
This classic combination also fits right in with St. Patrick’s Day celebrations. Serve it with vegan corned beef or other Irish-inspired dishes to complete the meal. The lightly browned potatoes and fried cabbage together bring a satisfying balance of textures and flavors, and a traditional vibe to a holiday spread.
How to Cut Cabbage
Cutting cabbage is simple! Start by peeling off any wilted or damaged outer leaves. Place the cabbage on a cutting board with the stem side down for stability, then slice it in half right through the core. Cut each half into quarters, making four wedges. To remove the tough core, angle your knife and cut a small triangle from each wedge. Finally, lay the wedges flat and chop them into bite-sized pieces and your cabbage is ready to go.
Ingredients for Potatoes and Cabbage
You will need the following:
- 3 tablespoons butter
- 1/2 cup yellow onion, diced
- 1 pound Yukon Gold potatoes, quartered or cubed into 1-inch pieces
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 8 cups green cabbage, chopped
Ingredient Notes
- Butter: Adds richness, but olive oil works great if you prefer.
- Yukon Gold Potatoes: Their creamy texture and thin skin make Yukon Golds ideal—no peeling required. Red potatoes are a great substitute.
- Cabbage: Green cabbage is the classic choice for this dish, offering just the right balance of sweetness and texture. Chop it into bite-sized pieces for even cooking.
- Seasonings: Garlic powder and thyme give a classic, earthy taste to complement the veggies.
How to Make Skillet Cabbage and Potatoes
STEP ONE: Cook the onion and potatoes. Set a large skillet over medium heat and add the butter. When the butter is melted, add the diced onion and potatoes, stirring to coat them evenly. Cover the skillet and cook for about 10 minutes, stirring occasionally, until the potatoes are golden and tender enough to easily pierce with a fork.
STEP TWO: Season and add the cabbage. Sprinkle in the garlic powder, thyme, salt, and pepper. Stir to mix the seasonings into the potatoes and onions. Add the chopped cabbage and stir to combine.
STEP THREE: Cover and cook. Lower the heat to a gentle simmer, cover the skillet, and let it cook for about 5 minutes. Stir occasionally until the cabbage is tender but still has a bit of crunch.
STEP FOUR: Finish and serve. Adjust seasoning to taste and serve hot.
FAQ
- Do I need to peel the potatoes? No, Yukon Gold potatoes have thin, tender skins that are perfect for this recipe, adding both flavor and texture. If you prefer, you can peel them.
- Can I use different kinds of cabbage? Absolutely! Savoy cabbage or even Napa cabbage works well, though the texture will vary slightly.
- Can I use a different type of potato? Yes. Red potatoes work well in this recipe and hold their shape nicely.
- Can I add other vegetables? Sure! You can toss in carrots, bell peppers, or even sliced mushrooms for extra flavor and texture. Just add them with the cabbage to ensure everything cooks evenly.
- Can I make this ahead? It’s best served fresh, but leftovers reheat nicely.
Storage
- Store leftover cabbage and potatoes in an airtight container. Reheat on the stove or in the microwave.
More Cabbage Recipes You’ll Love!
- Cabbage and Peas
- Braised Red Cabbage
- Black-Eyed Pea and Cabbage Stew
- Southern Cabbage Casserole
- Roasted Cabbage Steaks
Follow This Wife Cooks on Flipboard | Instagram | Facebook | Pinterest | Shop
Potatoes and Cabbage
Ingredients
- 3 tablespoons butter
- 1/2 cup yellow onion diced
- 1 pound Yukon Gold potatoes quartered or cubed into 1-inch pieces
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon salt plus more to taste
- 1/2 teaspoon black pepper
- 8 cups green cabbage chopped
Instructions
- Set a large skillet over medium heat and add the butter. When the butter is melted, add the diced onion and potatoes, stirring to coat them evenly. Cover the skillet and cook for about 10 minutes, stirring occasionally, until the potatoes are golden and tender enough to easily pierce with a fork.
- Sprinkle in the garlic powder, thyme, salt, and pepper. Stir to mix the seasonings into the potatoes and onions. Add the chopped cabbage and stir to combine.
- Lower the heat to a gentle simmer, cover the skillet, and let it cook for about 5 minutes. Stir occasionally until the cabbage is tender but still has a bit of crunch.
- Adjust seasoning to taste and serve hot.
Leave a Reply