Buttery Skillet Cabbage and Potatoes
This buttery skillet cabbage and potatoes is the kind of back-pocket side dish you can throw together on a busy weeknight with just a few pantry staples.
It comes together in one pan, with crispy golden potatoes and tender, lightly charred cabbage, all coated in garlic butter and ready in about 25 minutes.
Why This Simple Skillet Side Is a Keeper
I love how humble cabbage transforms in a hot pan. The edges char and get a little sweet, while the potatoes develop that crisp, golden crust that makes everyone reach for seconds.
This version finishes everything with a fresh hit of garlic and an extra pat of butter, so the whole skillet gets slick and glossy just before serving. It is filling, ridiculously cheap, and goes with almost any main you can think of.
Ingredients
- 1 lb Yukon Gold potatoes: cut into 1/2-inch cubes, skin on for texture.
- 1 small head green cabbage: (about 1 lb): core removed, sliced into 1-inch ribbons.
- 1 medium yellow onion: thinly sliced.
- 3 tbsp unsalted butter: divided.
- 3 garlic cloves: minced.
- 1/2 tsp salt, plus more as needed.
- 1/4 tsp black pepper.
- Chopped fresh dill or caraway seeds, for serving: (optional).
Variations / Substitutions
- Make it vegan: swap the butter for a good olive oil or vegan butter.
- Add bacon: cook 4 slices of chopped bacon first, remove and use the rendered fat in place of some of the butter, then stir the bacon back in at the end.
- Use red cabbage: it will turn a bit purple when cooked and takes a couple extra minutes to soften.
- Spice it up: stir in 1/4 tsp smoked paprika or a pinch of red pepper flakes along with the garlic.
It also works beautifully with a fried egg on top for a quick dinner. For another fast skillet side, take a look at our Lemon Garlic Green Beans.
How To Make Buttery Skillet Cabbage and Potatoes
Step 1: Slice the Cabbage and Potatoes
Wash the potatoes and cut them into 1/2-inch cubes. No need to peel. Remove the core from the cabbage, then slice the leaves into 1-inch-wide ribbons. Thinly slice the onion.
If you are not cooking right away, keep the cubed potatoes in a bowl of cold water to prevent browning. When you are ready, drain and pat them completely dry. Any wetness left on them will cause steaming instead of that crisp crust.
Step 2: Sear the Potatoes
Melt 2 tbsp of the butter in a large skillet over medium-high heat. When the butter foams, add the potatoes in a single layer along with a pinch of salt. Let them cook without stirring too often so a deep golden crust forms, about 8 to 10 minutes.
You should hear a steady sizzle. After 5 minutes, flip a few and you will see a rich brown underside. They are ready when they are fork-tender but still have a crisp exterior.
Step 3: Wilt the Cabbage
Pile the sliced cabbage and onion right into the skillet with the potatoes, sprinkle with the remaining salt and the pepper. It will look overly full, but the cabbage shrinks dramatically. Cook, stirring occasionally, until the cabbage is deeply softened and the edges start to brown, about 6 to 8 minutes. If the pan seems dry, add a splash of water to help it steam, then let that cook off so things can brown again.
The onion will go translucent and the whole mixture will smell sweet and buttery. Push everything to one side of the pan, drop the remaining 1 tbsp butter and the minced garlic into the cleared spot, and cook until fragrant, about 30 seconds. Then toss it all together until the garlic butter coats every piece.
Step 4: Scoop and Serve
Take the pan off the heat. Taste and add a little more salt or pepper if you like. Scoop the hot cabbage and potatoes straight onto a serving platter or plates. Scatter fresh dill or a pinch of caraway seeds on top if you are using them, and serve right away while the edges are still crisp.
Tips for the Best Skillet Cabbage and Potatoes
- Cut the potatoes into uniform 1/2-inch cubes so they all finish cooking at the same moment. Bigger chunks will still be raw in the middle.
- Do not stir the potatoes too early. Let them sit undisturbed for the first 4 to 5 minutes to build a proper crust.
- If the cabbage is not browning, the pan might be too crowded or the heat too low. Work in batches if you need to, or simply bump the heat and let it sit a minute longer.
- All that buttery goodness left in the pan is gold. Spoon it over the vegetables when you serve them.
Approximate cook times by potato cut:
| Potato Cut | Sear Time |
|---|---|
| 1/2-inch cubes | 8 to 10 mins |
| 1/4-inch rounds | 6 to 8 mins |
Storing and Reheating Leftovers
- Refrigerate: Store any leftovers in an airtight container for up to 3 days.
- Reheating: Warm them in a skillet over medium heat with a tiny knob of butter to recrisp the edges. A microwave will work but the texture will soften.
What Goes Well With Skillet Cabbage and Potatoes
- Pan-seared kielbasa or smoked sausage: the smoky links are a natural partner, and you can brown them right in the same skillet before you cook the vegetables.
- Roast chicken or pork chops: both carry enough richness to balance the buttery vegetables without overpowering them.
- A fried egg on top: a runny yolk mixes into the crispy bits and turns the whole thing into a fast, comforting meal.
Frequently Asked Questions
Can I make this with sweet potatoes?
Yes, sweet potatoes work but they cook faster and have a softer texture. Cut them a little larger and shorten the sear time by a couple minutes.
Why did my potatoes turn out mushy?
Most likely they were crowded in the pan or not dried well. Spread them in a single layer and pat them completely dry before they hit the hot butter.
Can I use pre-shredded coleslaw mix?
Absolutely. A bag of coleslaw mix cuts prep to zero. Just toss it in at the cabbage step and cook until wilted.
Is this dish gluten-free?
Yes, everything here is naturally gluten-free. Just check any added spices or condiments.
Buttery Skillet Cabbage and Potatoes Recipe
Ingredients
Method
- Cut potatoes into 1/2-inch cubes. Core cabbage and slice into 1-inch ribbons. Thinly slice onion.
- Melt 2 tbsp butter in a large skillet over medium-high heat. Add potatoes and a pinch of salt. Cook, stirring occasionally, until golden and fork-tender, 8 to 10 minutes.
- Add cabbage, onion, remaining salt, and pepper. Cook, stirring occasionally, until cabbage is deeply softened and edges begin to brown, 6 to 8 minutes. Push everything to one side, add remaining 1 tbsp butter and garlic. Cook until garlic is fragrant, about 30 seconds, then toss to coat.
- Scoop onto a platter, scatter dill or caraway seeds if using, and serve hot.
