Ingredients
– 2 tablespoons olive oil (plus more as needed)
– 1 small yellow onion diced
– 2 Yukon gold potatoes diced into small ¼-inch cubes
– ½ teaspoon garlic powder
– ½ teaspoon dried thyme
– ½ teaspoon salt
– ½ teaspoon black pepper
– 6 cups diced cabbage
Instructions
1-Warm the oil: Heat 2 tablespoons olive oil in a large skillet over medium heat.
2-Cook onion and potatoes: Add the diced onion and potatoes. Stir occasionally for 15 to 20 minutes until potatoes are tender and pierce easily with a fork. Add more oil if sticking, and lower heat to prevent burning.
3-Season: Stir in ½ teaspoon each of garlic powder, dried thyme, salt, and black pepper.
4-Add cabbage: Mix in 6 cups diced cabbage. It may overflow at first, but keep stirring. Cook another 7 to 10 minutes until tender.
5-Adjust and serve: Taste and tweak seasonings. Serve hot as a side or main with added protein.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥔 Cut potatoes into small ¼-inch cubes for even cooking and better crispiness throughout the dish
🥛 Yukon gold potatoes work best for creamy texture, but use Russet potatoes if you prefer a crispier result
🥬 Don’t overcrowd the pan when adding cabbage – cook in batches if needed to ensure even browning and tenderness
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Sautéed
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1.5 cups
- Calories: 167
- Sugar: 5
- Sodium: 316
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 5
- Protein: 3
- Cholesterol: 0