Sautéed Cabbage With Potatoes And Carrots Recipe

Prepare vegetables

Core the cabbage and slice into 1/2-inch wide ribbons. Peel potatoes (if desired) and cut into 1/2-inch dice. Peel and slice carrots into 1/4-inch coins or matchsticks. Peel and thinly slice the onion. Mince the garlic. If using parsley, finely chop and set aside.

Measure out broth, vinegar, and seasonings so they are ready when you start cooking.

Start potatoes

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large wide skillet or sauté pan over medium-high heat until shimmering. Add the diced potatoes in an even layer, sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook, turning occasionally, until golden and crisp on most sides, about 8–10 minutes.

Add carrots

Add the sliced carrots to the skillet with the potatoes, stir to combine, and cook 4–5 minutes more until carrots begin to soften. If potatoes are browning too quickly, reduce heat to medium.

Push potatoes and carrots to one side of the pan to make space for the onions and cabbage in the next step.

Sauté onion and garlic

Add remaining 1 tablespoon olive oil and 1 tablespoon butter to the empty side of the pan. Add the sliced onion and cook, stirring occasionally, until translucent and beginning to brown, about 4–5 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Add cabbage

Add the sliced cabbage to the pan, sprinkle with remaining 1 teaspoon kosher salt, 3/4 teaspoon black pepper, smoked paprika and red pepper flakes if using. Toss the cabbage with the onion, garlic, potatoes and carrots to combine. The cabbage will mound in the pan; cook, stirring every 2–3 minutes, until it begins to soften and wilt, about 6–8 minutes.

Deglaze and simmer

Pour in 1 cup broth and 1 teaspoon apple cider vinegar, scraping any browned bits from the bottom of the pan. Stir to distribute the liquid, reduce heat to medium-low, cover the pan loosely, and cook for 6–8 minutes until cabbage is tender-crisp and potatoes are fully cooked. Uncover and cook another 1–2 minutes to evaporate excess liquid if needed.

Adjust seasoning

Taste and adjust salt and pepper as needed. If you want more brightness, add an extra 1/2 teaspoon vinegar. If the mixture seems dry, add up to 2 more tablespoons broth.

Stir in chopped parsley if using. Serve hot as a family-style side or a main with crusty bread. Leftovers refrigerate up to 4 days and reheat gently on the stovetop.