Sautéed Cabbage With Carrot And Potatoes Recipe

Prepare vegetables

Peel the potatoes and cut into 1/2-inch (12 mm) dice. Peel and slice the carrots into 1/4-inch (6 mm) coins or half-moons if large. Remove outer wilted leaves from the cabbage, quarter the head, remove core, then thinly slice the cabbage into 1/4-inch ribbons. Peel and halve the onion, then thinly slice. Mince the garlic. Roughly chop the parsley and set aside.

Par-cook potatoes

Heat 1 tablespoon olive oil in a large wide skillet or sauté pan over medium heat. Add the diced potatoes in a single layer, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until edges are golden and potatoes are just tender when pierced with a fork, about 10–12 minutes. Reduce heat to low, transfer potatoes to a bowl and set aside.

Sweat onions and carrots

Add remaining 2 tablespoons olive oil and 1 tablespoon butter to the same pan and raise heat to medium. Add sliced onion and carrots, sprinkle with 1/2 teaspoon salt, and cook, stirring occasionally, until the onion is translucent and carrots begin to soften, about 6–8 minutes.

Add garlic and spices

Stir in the minced garlic, smoked paprika, caraway seeds (if using), and red pepper flakes (if using). Cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Add cabbage

Add the sliced cabbage to the pan in batches, stirring to combine. Season with the remaining 1 teaspoon salt and 3/4 teaspoon black pepper. Toss and cook for 3–4 minutes until cabbage begins to wilt and reduce in volume.

Deglaze and finish

Pour in the 120 ml broth and use a wooden spoon to scrape any browned bits from the pan. Cover the pan and reduce heat to medium-low. Let steam for 6–8 minutes, stirring once halfway, until cabbage is tender but still has some bite and liquid has mostly evaporated.

Reintroduce potatoes

Uncover and add the par-cooked potatoes back into the pan. Gently toss to combine and cook uncovered for 3–5 minutes so potatoes crisp slightly and flavors meld. Taste and adjust seasoning with additional salt and pepper if needed.

Remove from heat, stir in lemon juice and chopped parsley. If desired, add a final small pat (about 1/2 tbsp) of butter for gloss and richness. Serve warm as a family-style side for 4–6 people.