Easy Cabbage and Potatoes

This easy cabbage and potatoes recipe brings together tender Yukon Gold potatoes and bright green cabbage in a buttery, aromatic sauté that feels both comforting and fresh. It’s a simple one-pot dish that delivers warmth and flavor in just 30 minutes, making it perfect for busy weeknights or as a crowd-pleasing side at family dinners.

I first made this on a chilly evening when I wanted something filling but light, and it instantly became a favorite. Now it’s one of those dishes I turn to when I want something quick, nourishing, and cozy.

Ingredients

• Salted butter: adds richness and helps all the flavors meld together choose a high-quality butter for the best taste
• Red onion: provides a sweet and sharp base flavor look for firm bulbs without soft spots
• Garlic: gives a fragrant depth fresh cloves are key for vibrant aroma
• Green cabbage: offers crunch and earthiness pick a firm head with tightly packed leaves
• Yukon Gold potatoes: hold their shape nicely and have a buttery texture once cooked
• Vegetable broth: adds savory moisture use a good quality broth or homemade if you can
• Liquid smoke (optional): imparts a subtle smoky note a little goes a long way
• Salt and black pepper: seasoning essentials to enhance flavor balance
• Paprika: brings warmth and color sweet or smoked varieties both work well
• Oregano: adds an herbal hint dried is fine but fresh can brighten the dish
• Lemon juice: lifts and freshens the overall taste
• Crushed red pepper flakes: offer a gentle kick adjust the amount to suit your spice tolerance

Step-by-Step Instructions

Sauté the Onions:

Melt the butter in a Dutch oven over medium-high heat. Add thinly sliced onion and cook for 4 to 5 minutes, stirring often, until the onions soften and begin to turn golden. This slow cooking releases their natural sweetness and forms a flavorful base.

Add Garlic:

Stir in minced garlic and cook for about 30 seconds. Be careful not to let it burn, as burnt garlic turns bitter. This brief step releases the garlic’s aroma and enhances the vegetable mix’s overall depth.

Combine Main Ingredients:

Add the chopped cabbage and peeled, cubed potatoes to the pot. Pour in the vegetable broth and sprinkle in salt, pepper, paprika, oregano, lemon juice, and crushed red pepper flakes. Toss everything gently to combine the flavors. Cover the pot and reduce heat to medium-low to let the vegetables simmer and absorb the seasoning.

Simmer and Reduce:

Let the mixture cook for 10 minutes covered. Then uncover and increase heat to medium-high. Continue cooking, stirring occasionally, until most of the liquid has evaporated. This should take about 14 minutes and helps develop a slightly caramelized edge on the potatoes and cabbage while concentrating the flavors.

Serve:

Plate the dish hot as a side that complements grilled meats or enjoy it as a satisfying vegetarian main course.

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My favorite thing about this dish is the way the potatoes soak up the buttery broth and spices while still holding their shape. It always reminds me of cozy family dinners when everyone gathers around the table sharing stories over warm food.

Storage Tips

Let the cooked cabbage and potatoes cool completely before placing in an airtight container. Store in the refrigerator for up to three days. Reheat gently on the stovetop with a splash of broth to keep it from drying out. You can freeze leftovers for up to one month, but the texture may soften slightly after thawing.

Ingredient Substitutions

Butter can be swapped for olive oil if you prefer a lighter or dairy-free version. Green cabbage works well here but you could use savoy or Napa cabbage for a different texture. If you don’t have Yukon Gold potatoes, red potatoes or fingerlings are great alternatives that hold up well to cooking. Vegetable broth may be replaced with chicken broth for a non-vegetarian option, contributing more depth.

Serving Suggestions

This dish shines next to grilled chicken, turkey, or pork, making for a balanced meal without fuss. Top with fresh parsley or chives for a pop of color and freshness. Add a dollop of sour cream or a sprinkle of grated sharp cheddar for extra creaminess and flavor. Serve with crusty bread to soak up any remaining buttery juices.

Cultural Context

Cabbage and potatoes have been staples in American and European home cooking for centuries. This sautéed preparation echoes rustic comfort foods where simple ingredients are transformed into nourishing meals with minimal fuss. It’s a great way to highlight seasonal produce and enjoy a no-frills dish full of heart and flavor.

Pro Tips

Toast the paprika and oregano briefly in the butter before adding other ingredients to unlock more aromatic oils. Cut potatoes and cabbage into similar sizes for even cooking and texture throughout. Do not skip the lemon juice. That splash of acidity wakes up the whole dish and prevents it from feeling heavy.

Recipe FAQs

→ What is the best type of potato to use?

Yukon Gold potatoes are ideal for this dish due to their creamy texture and ability to hold shape when sautéed.

→ How should the cabbage be prepared?

The cabbage should be cut into roughly 1-inch pieces to ensure even cooking and a pleasant bite.

→ Can I adjust the seasoning for heat?

Yes, the crushed red pepper flakes provide mild heat, and you can adjust the amount to suit your taste preferences.

→ Is there a preferred cooking fat?

Salted butter is recommended to add richness and depth, but you can substitute with olive oil if desired.

→ How long does the cooking process take?

The dish takes about 30 minutes total, including sautéing and simmering time, making it a quick option for busy days.