Braised Cabbage and Potatoes
Description
This comforting dish combines tender cabbage and buttery potatoes simmered in a savory broth with onions, garlic, and simple seasonings. It’s warm, hearty, budget-friendly, and perfect as a side dish or light vegetarian meal. The cabbage becomes soft and sweet while the potatoes soak up all the delicious flavor.
Ingredients
- 1 medium green cabbage, cut into wedges
- 4 medium potatoes, peeled and cubed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 cups vegetable broth (or chicken broth)
- 2 tablespoons butter or olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
- 1 teaspoon dried parsley or thyme
Instructions
- Prepare the vegetables
Peel and cube the potatoes. Chop the onion and cut the cabbage into wedges. - Cook the onion and garlic
In a large pot, melt the butter over medium heat. Add onion and cook for 3–4 minutes until soft. Stir in garlic for 30 seconds. - Add potatoes and broth
Add potatoes and pour in the broth. Season with salt, pepper, paprika, and herbs. - Simmer
Bring to a gentle boil, then reduce heat and simmer for 10 minutes. - Add cabbage
Carefully place cabbage wedges into the pot. Cover and cook another 15–20 minutes until cabbage and potatoes are tender. - Serve
Spoon broth over the vegetables and serve warm.
Q & A
Q: Can I add meat?
A: Yes. Smoked sausage, bacon, or ham work very well in this dish.
Q: How do I store leftovers?
A: Store in an airtight container in the refrigerator for up to 4 days.
Q: Can I freeze it?
A: Yes, though the potatoes may become softer after thawing.
Q: What potatoes work best?
A: Yukon Gold or red potatoes hold their shape nicely and taste buttery.
Q: Can I make it vegan?
A: Absolutely. Use olive oil instead of butter and vegetable broth.
Q: How can I make it more flavorful?
A: Add red pepper flakes, fresh herbs, or a splash of lemon juice before serving.