Cabbage and Potatoes Skillet
Ingredients
1 medium head green cabbage, chopped
4 medium potatoes, peeled and diced
1 medium onion, diced
3 cloves garlic, minced
3 tablespoons butter
1 tablespoon olive oil
1 teaspoon paprika
½ teaspoon dried thyme (optional)
Salt and black pepper, to taste
2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Peel and dice the potatoes into bite-sized pieces. Chop the cabbage and dice the onion.
Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium heat.
Add the potatoes and cook for 10–12 minutes, stirring occasionally, until lightly browned and nearly tender.
Stir in the onion and cook for 3–4 minutes until softened.
Add the garlic and cook for 30 seconds until fragrant.
Add the chopped cabbage, paprika, thyme (if using), salt, and black pepper.
Cover the skillet and cook for 10–15 minutes, stirring occasionally, until the cabbage is tender and the potatoes are fully cooked.
Stir in the remaining 2 tablespoons of butter and cook for another 2 minutes.
Sprinkle with fresh parsley before serving.
Serving Suggestions
Serve as a hearty vegetarian main dish.
Pair with grilled sausage, baked chicken, pork chops, or corned beef.
Top with shredded cheddar cheese or a fried egg for an extra-filling meal.
