Cabbage and Potatoes
A comforting and nutritious dish made with tender cabbage, creamy Yukon Gold potatoes, infused with garlic and herbs, perfect for family dinners or as a side dish.
Ingredients
Main 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
- 3 medium Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 1.5 cups vegetable broth Ensure gluten-free if necessary
- 1 teaspoon liquid smoke (optional)
- 1.5 teaspoons salt
- 0.5 teaspoon ground black pepper
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon lemon juice
- 0.25 teaspoon crushed red pepper flakes
Instructions
Preparation
- Gather and measure all ingredients: chop cabbage, cut Yukon Gold potatoes, slice red onion, and mince garlic.
Cooking the Base
- In a Dutch oven, melt salted butter over medium-high heat. Sauté sliced red onion for 4-5 minutes until soft and translucent.
Add Garlic
- Stir in minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn it.
Combine Vegetables
- Introduce chopped cabbage and potato chunks into the pot, stirring to coat with the butter, garlic, and onion.
Pour in Vegetable Broth
- Add vegetable broth to the mixture, ensuring vegetables are partially submerged. Add liquid smoke if using.
Season the Mixture
- Sprinkle in salt, black pepper, paprika, oregano, lemon juice, and crushed red pepper flakes. Stir to combine.
Bring to a Simmer
- Cover the pot and lower heat to medium-low. Simmer for about 10 minutes, stirring occasionally.
Increase Heat and Cook Off Liquid
- Remove the lid, increase heat to medium-high, and cook for an additional 14 minutes until most of the liquid has evaporated.
Final Touch
- Taste the dish and adjust seasoning as necessary.
Serve Hot
- Serve the Cabbage and Potatoes hot as a standalone dish or alongside your choice of protein.
Notes
Avoid overcooking garlic to prevent bitterness. Ensure even vegetable cuts for uniform cooking and always taste before serving.