Cabbage and Potatoes

This is one of those dishes I love to prepare when it’s just me for dinner and I’m in the mood for some hearty flavorful vegetables.  It’s also a one pot dish, so that makes for easy clean up too!  Throw a cake of cornbread in the oven and I’m all set.  Yummy!

I have made this dish for at least 15 years.  A friend of mine introduced the idea of putting chopped cabbage, a quartered potato, onion and seasonings in a microwave safe bowl, cover it with plastic wrap and nuke it for 5-6 minutes.  Dinner was served!  While that is delicious, I do prefer to take an extra 5-7 minutes and do it on the stove top to get a little caramelization going on.  That’s another level of flavor that I just adore.

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Here’s how I make it.

Cabbage and Potatoes

Cabbage and Potatoes

When I make this for me, I really do not measure.  I go by how hungry I am.  For the recipe card, there are measurements, but you can alter it to your taste.

For preparing the vegetables, I cut a chunk off of the cabbage head and cut it into large pieces, about 1 inch slices, throw into a medium size pot fitted with a lid.

Use any potatoes you have on hand, but one of my favs is the new, thin skinned potatoes.  Here I used the ‘white’ potatoes, but the red skinned potatoes work equally as good.  Yukon gold is also a good choice.  These potatoes will hold up better than the russet or Idaho.  The russet and Idaho potatoes tend to fall apart and get a bit mushy.  Slice the potatoes into 1/2 inch slices and throw them into the pot, skin and all.

Cut a medium size sweet yellow onion in half, cut off the ends and get rid of the outer layer.  Cut one of the halves into large slices and throw those into the pot.  Save the other half of the onion for another dish.

If I happen to have some carrots on hand, I peel and chop one and add that too.  Just saying…

Cabbage and Potatoes

Now, let’s add some flavor.  Of course we need some salt and pepper to taste, 1 teaspoon of beef bouillon powder or cube, 1/4 cup water and 2 Tablespoons extra virgin olive oil.  Stir.

Bring this to a boil over medium high heat, cover with the lid and turn it back down to a low setting.  You want it to still be a low boil.  Cook 10 minutes, stirring occasionally until the potatoes are fork tender and the onions are translucent.  Cook out the water and allow the vegetables to fry in the extra virgin olive oil a bit.  That’s the flavor I was talking about!

Cabbage and Potatoes

Dish it into a pretty large bowl and I guarantee you’ll eat every bite!  Funny, I’m typing this at 4:00 in the afternoon and I’m going to run down to my little cellar and see if I have some potatoes to make this for tonight’s dinner!

Cabbage and Potatoes

Don’t have any beef bouillon on hand?  Use Chicken or vegetable bouillon!

Campanelle Pasta with Zucchini and Mushrooms

Want another dish recipe that I make when It’s just me?  Check out my Campanelle Pasta with Zucchini and Mushrooms!

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Here’s the printer friendly recipe.

Cabbage and Potatoes

Prep Time: 5 minutes

Cook Time: 10 minutes

Yield: 1 dinner size serving

Cabbage and Potatoes

This is one of those dishes I love to prepare when it's just me for dinner and I'm in the mood for some hearty flavorful vegetables. It's also a one pot dish, so that makes for easy clean up too!

Ingredients

  • Dinner for one:
  • 2 cups red or green cabbage, cut into 1 inch slices
  • 1-2 medium size red or white skinned new potatoes, cut into 1/2 inch slices
  • 1/2 medium sweet yellow onion, cut into 1/2 inch slices
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon fresh cracked pepper, to taste
  • 1 teaspoon beef, chicken or vegetable bouillon
  • 1/4 cup water
  • 2 Tablespoons extra virgin olive oil

Instructions

  1. For preparing the vegetables, cut a chunk off of the cabbage head and cut it into large pieces, about 1 inch slices, throw into a medium size pot fitted with a lid.
  2. Slice the potatoes into 1/2 inch slices and throw them into the pot, skin and all.
  3. Cut a medium size sweet yellow onion in half, cut off the ends and get rid of the outer layer. Cut one of the halves into large slices and throw those into the pot. Save the other half of the onion for another dish.
  4. Add salt and pepper to taste, beef bouillon powder or cube, water and extra virgin olive oil. Stir.
  5. Bring this to a boil over medium high heat, cover with the lid and turn it back down to a low setting. You want it to still be a low boil. Cook 10 minutes, stirring occasionally until the potatoes are fork tender and the onions are translucent. Cook out the water and allow the vegetables to fry in the extra virgin olive oil a bit. Serve with cornbread.

Notes

Use any potatoes you have on hand, but one of my favs is the new, thin skinned potatoes. Here I used the 'white' potatoes, but the red skinned potatoes work equally as good. Yukon gold is also a good choice. These potatoes will hold up better than the russet or Idaho. The russet and Idaho potatoes tend to fall apart and get a bit mushy. Want to add some color? Throw in a peeled and sliced carrot!

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