Fried Cabbage and Potatoes Skillet
A simple, hearty one-pan dinner featuring crispy potatoes and sweet sautéed cabbage, perfect for busy weeknights or as a flexible side dish.
Ingredients
Vegetables
- 1/2 head green cabbage, thinly sliced about 4-6 cups
- 3 medium Russet potatoes, peeled and cubed into bite-sized pieces
- 1 medium onion, finely diced
Cooking fats and seasonings
- 2 tablespoons butter or olive oil butter for richness; olive oil for dairy-free
- to taste salt
- to taste pepper
- optional garlic powder or smoked paprika or a pinch of cayenne for extra flavor and heat
Instructions
Preparation
- Wash and thinly slice the cabbage. Peel and cube the potatoes into bite-sized pieces. Dice the onion finely. Pat the potatoes dry with a towel.
Cooking
- Heat a large skillet over medium heat. Add 2 tbsp butter or olive oil and let it shimmer.
- Add the cubed potatoes in an even layer. Season with salt and pepper. Cook, stirring occasionally, until the potato edges turn golden—about 10 minutes.
- Push the potatoes to the side and add the diced onion. Cook for 4–5 minutes until the onion is translucent and fragrant.
- Stir in the sliced cabbage and sprinkle in any optional spices. Continue to cook, stirring every couple of minutes, until the cabbage wilts and all components are tender—about 8–10 minutes.
- If the pan dries out, add a tablespoon of water and cover briefly to steam.
- Taste and adjust salt and pepper. Serve hot.
Notes
This dish is flexible: serve as a vegetarian main with a fried egg on top or as a side for roasted proteins. It reheats well and can be frozen for up to 2 months.