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Cabbage and Potatoes

Buttery Skillet Cabbage and Potatoes Recipe

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 195
Ingredients Method Notes

Ingredients
  

  • 1 lb Yukon Gold potatoes
  • 1 small head green cabbage (about 1 lb)
  • 1 medium yellow onion
  • 3 tbsp unsalted butter
  • 3 garlic cloves
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Chopped fresh dill or caraway seeds, for serving (optional)

Method
 

  1. Cut potatoes into 1/2-inch cubes. Core cabbage and slice into 1-inch ribbons. Thinly slice onion.
  2. 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.
  3. 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.
  4. Scoop onto a platter, scatter dill or caraway seeds if using, and serve hot.

Notes

A squeeze of lemon just before serving adds a bright contrast to the buttery richness. This dish is best eaten right away, but leftovers keep well and can be recrisped in a skillet.