🥬 Cabbage and Potatoes

Servings: 4–6
Prep Time: 10 minutes
Cook Time: 30–35 minutes

Ingredients

• 1 medium head green cabbage, chopped
• 5–6 medium potatoes, peeled and cut into chunks
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 tbsp butter
• 1 tbsp olive oil
• 1½ cups chicken or vegetable broth
• 1 tsp salt, or to taste
• ½ tsp black pepper
• ½ tsp smoked paprika
• ½ tsp dried thyme
• ½ tsp onion powder
• 2 tbsp chopped fresh parsley

Optional:

• 4–6 slices bacon, chopped
• ½ tsp red pepper flakes for a little heat

Instructions

1. Prepare the vegetables:
   Peel and cut the potatoes into bite-sized chunks. Chop the cabbage and dice the onion.
2. Cook the bacon (optional):
   In a large skillet or Dutch oven, cook the chopped bacon over medium heat until crisp. Remove excess grease if desired, leaving about 1 tablespoon in the pan.
3. Sauté the aromatics:
   Add the butter and olive oil. Add the onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for about 30 seconds.
4. Add the potatoes:
   Add the potatoes, broth, salt, pepper, smoked paprika, thyme, and onion powder. Stir well.
5. Simmer:
   Cover and simmer over medium-low heat for about 12–15 minutes, or until the potatoes are almost tender.
6. Add the cabbage:
   Add the chopped cabbage and stir everything together. Cover again and cook for 10–15 minutes, stirring occasionally, until the cabbage is tender and the potatoes are completely cooked.
7. Finish:
   Taste and adjust the seasoning. Stir in the parsley and, if using, return the crispy bacon to the pan.
8. Serve:
   Serve hot with extra butter, black pepper, or a sprinkle of parsley on top.

💡 Tips

• For a richer flavor, use bacon drippings instead of olive oil.
• Add sliced smoked sausage or kielbasa to turn this into a complete one-pan meal.
• For crispy edges, remove the lid during the final 5 minutes and let the vegetables brown slightly.
• A splash of apple cider vinegar or lemon juice at the end adds a delicious brightness.