Cozy Cabbage and Potatoes
A comforting dish of sautéed cabbage and creamy potatoes, perfect for chilly evenings.
Ingredients
Main Ingredients
- 1 medium green cabbage, chopped Chop into bite-sized pieces.
- 4 large russet potatoes, peeled and diced Cut into evenly sized cubes.
- 1 large onion, chopped Add sweetness to the dish.
- 2 tablespoons olive oil or ghee Use for sautéing.
- 3 cloves garlic, minced Adds flavor.
- 1 teaspoon black pepper Adjust to taste.
- 1 teaspoon salt Add more to taste.
- 1 teaspoon cumin Optional, for a kick.
- ½ cup vegetable broth or water For cooking and flavor.
- to taste Fresh herbs for garnishing (like parsley) Enhances presentation.
Instructions
Preparation
- Wash and chop the cabbage, peel and dice the potatoes, and chop the onion and garlic.
Sautéing
- In a large pot, heat the olive oil or ghee over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Add the minced garlic and sauté for another minute until fragrant.
Cooking the Cabbage
- Add the chopped cabbage to the pot. Stir everything together and cook for about 5-7 minutes until the cabbage starts to soften.
Adding Potatoes and Seasonings
- Stir in the diced potatoes, salt, pepper, and cumin (if using). Mix well to combine everything.
Simmering
- Pour in the vegetable broth or water. Cover the pot, lower the heat, and let it simmer for 15-20 minutes, stirring occasionally until the potatoes are tender.
Serving
- Adjust seasoning to your preference. Remove from heat and serve warm, garnished with fresh herbs.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. This dish can also be frozen for up to a month. Reheat on the stove over low heat, adding a touch of broth or water to maintain moisture.