Cabbage and Potatoes Recipe
My delicious Cabbage and Potatoes recipe is made with fork-tender Yukon gold potatoes, cabbage, onion, a splash of lemon, and simple seasoning. I love that it comes together in just 30 minutes and cooks in one pot, which makes cleanup a breeze on busy days. You can serve it as a side dish or turn it into a complete meal by adding your favorite protein.
I absolutely love cooking with cabbage! It is such a versatile veggie and when you cook it right, it tastes so good. And you know me, I only share recipes that I have made over and over until they turn out perfect every time. Some of my favorites are my Instant Pot corned beef with potatoes, cabbage, and beer, and my comforting potato and cabbage soup that is great for a weeknight dinner. Both are packed with cabbage and always a favorite at our table.
Table of contents
This cabbage and potatoes recipe is loaded up with herbs and spices, and in my house, we call it pure comfort food. Sure, it works as a side dish, but I usually make it the whole meal because it is that filling and tasty. Potatoes and cabbage are just a great combo that always work, no matter how you cook them. It reminds me of my cabbage hash browns and cheesy cabbage gratin, both of which are so good and exactly what you would expect from a recipe that stars cabbage.
Why you will love this recipe
- So much more than cabbage: This is not the kind of recipe that fades into the background. With tender potatoes, cabbage, and a mix of herbs and spices, it is hearty enough to stand alone as a full meal.
- Perfect for those busy days: It is my favorite for those nights when we get home from all the kids’ activities and just need something quick and delicious.
- Savory flavors everyone loves: The cabbage turns tender, the potatoes absorb the flavors, and the spices bring everything together in the best way.
- One pan, easy cleanup: The fact that I can have it ready in 30 minutes and only need one pan? That is exactly why I keep coming back to this recipe.
What you will need
- Medium potatoes: I peel and chop Yukon gold potatoes into bite-sized pieces so they cook up tender.
- Cabbage: I chop a medium head green cabbage into chunky pieces so it stays hearty in the dish.
- Garlic cloves: I use fresh garlic for that garlicky flavor I love.
- Medium onion: I slice up red onion thin so it blends in with the cabbage and adds sweetness.
- Vegetable broth: I use vegetable broth to keep everything moist and add rich flavor.
- Butter: I melt in salted butter for that classic comfort food taste.
- Seasonings and herbs: I season with salt, pepper, paprika, and oregano for extra flavor.
- Lemon juice: I squeeze in a little lemon juice at the end to brighten up the whole dish.
- Crushed red pepper flakes: I sprinkle in red pepper flakes when I want a little extra heat.
How to make
Saute: I melt the butter or heat up a little oil in my Dutch oven over medium heat. Then, I add the chopped onion and let it cook for about four minutes before stirring in the garlic and letting it cook for another 30 to 45 seconds.
Simmer: I add the rest of the ingredients to the pot and give everything a good stir. Then, I lower the heat to medium-low, cover it up, and let it simmer for about 10 minutes, giving it a stir now and then.
Keep cooking: I take the lid off and turn the heat up to medium-high. Then, I let it cook for around 15 minutes until most of the liquid has cooked off.
Serve: I scoop the smothered cabbage and potatoes onto a plate while it is still warm and sprinkle some fresh parsley on top before serving.
Expert tip
Chop even, brown well
My advice when making this cabbage and potatoes recipe is to make sure you chop the potatoes and cabbage into pieces that are about the same size. This helps them cook evenly, so you do not end up with some pieces too soft and others still a little raw. And once most of the liquid has cooked off, I like to let the cabbage cook a little longer until it starts to brown. That extra step adds a rich flavor and gives the dish a caramelized taste that my family always loves.
More tips to consider:
- When I pick cabbage, I look for one that feels heavy and firm. I skip any that are too big or look wilted.
- Cabbage keeps well in the fridge crisper. I have stored it for up to a month or even six weeks and it still tastes fresh.
- If I freeze leftovers, I always label the container and write the date on it. It makes life so much easier when I am digging through the freezer later.
- If you do not have a vacuum sealer machine yet but save a lot of leftovers, you may want to invest in a good one. They will save you money in the long run with all the safely stored food.
- Right before serving, I like to stir in a little extra butter. It gives the dish a richer flavor that everyone loves.
- I never skip sautéing the onion and garlic. It adds so much extra flavor to the whole dish and makes the kitchen smell amazing.
Recipe variations
- Bacon drippings: I cook a few slices of bacon and use the drippings to fry the cabbage and potatoes. It gives everything a smoky flavor.
- No butter: When I want to change it up, I swap the butter for olive oil or whatever cooking oil I have in the kitchen.
- Different potatoes: I have made this recipe with russet potatoes too. They cook up soft and hearty, just like the Yukon golds.
- Healthy swap: I swap the potatoes for parsnips when I want a lighter dish. They add a sweet touch and are packed with fiber and good nutrients.
- Less spicy: When I make it for someone who does not love spice, I skip the red pepper flakes. It still tastes delicious and comforting.
- Sweeten the pot: For a sweeter twist, I add a few tablespoons of sugar. It gives the cabbage and potatoes a hint of sweetness that my kids actually enjoy.
Serving suggestions
When I want to turn this cabbage and potatoes into a full meal, I add some chicken or other hearty veggies. I love pairing it with my Instant Pot shredded chicken for an easy dinner that fills everyone up. Leftovers are perfect for making a quick cabbage soup or I mash the potatoes with a fork and sprinkle crumbled bacon on top for a next-day lunch.
This dish also works great as part of a casserole or stew, and I sometimes mix it into my Turkish cabbage stew with ground beef and broth for a comforting one-pot meal. For breakfast, I serve it with fried deviled eggs and thick bacon. A dollop of sour cream or a sprinkle of garlic powder on top always takes it up a notch at our table.
How to store leftovers
- Store: To store, I let my cabbage and potatoes cool completely, and then put them in an airtight container. They will stay fresh in the fridge for four days.
- Freeze: If you will not be eating it within a few days, move your container to the freezer where it will be safe for about three months.
- Thaw: I defrost in the fridge overnight before serving.
- Reheat: Warm up in the microwave for about one minute on medium, depending on how much you are reheating.
Frequently asked questions
I always make sure to keep the cabbage from overcooking by letting most of the broth cook off, then turning up the heat just a bit to let the cabbage brown. This gives it a caramelized flavor and keeps the texture from getting too soft or mushy.
I like using Yukon gold or red potatoes because they hold their shape while still getting nice and creamy inside. Russet potatoes work too, but they tend to break down a bit more and get softer, which is still tasty but makes the dish a little different.
I usually go with green cabbage because it is easy to find, holds up well when cooked, and has that mild and slightly sweet flavor that works perfectly with potatoes. You could also use savoy cabbage if you want something a little more tender and delicate. I have even tried Napa cabbage, but I find it cooks down faster and works better if I want a softer dish.
More delicious side dishes:
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Cabbage and Potatoes Recipe
Ingredients
- 4 tablespoons salted butter
- 1 medium red onion thinly sliced
- 4 cloves garlic minced
- 1 medium head green cabbage cut into 1-inch pieces – core removed
- 3 medium Yukon Gold potatoes peeled and cut into 1-inch chunks
- 1 1/2 cups vegetable broth
- 1 teaspoon liquid smoke optional
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon lemon juice
- 1/4 teaspoon crushed red pepper flakes
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
Chop even, brown well
My advice when making this cabbage and potatoes recipe is to make sure you chop the potatoes and cabbage into pieces that are about the same size. This helps them cook evenly, so you do not end up with some pieces too soft and others still a little raw. And once most of the liquid has cooked off, I like to let the cabbage cook a little longer until it starts to brown. That extra step adds a rich flavor and gives the dish a caramelized taste that my family always loves.More tips to consider:
- When I pick cabbage, I look for one that feels heavy and firm. I skip any that are too big or look wilted.
- Cabbage keeps well in the fridge crisper. I have stored it for up to a month or even six weeks and it still tastes fresh.
- If I freeze leftovers, I always label the container and write the date on it. It makes life so much easier when I am digging through the freezer later.
- If you do not have a vacuum sealer machine yet but save a lot of leftovers, you may want to invest in a good one. They will save you money in the long run with all the safely stored food.
- Right before serving, I like to stir in a little extra butter. It gives the dish a richer flavor that everyone loves.
- I never skip sautéing the onion and garlic. It adds so much extra flavor to the whole dish and makes the kitchen smell amazing.