This simple side dish of sauteed cabbage and potatoes with a sprinkling of Parmesan cheese has been a favorite in my family for decades. It is a great savory side dish that even people who think they don’t like cabbage enjoy. The Parmesan cheese adds a surprising savory twist that makes it extra delicious.
To start this story, we will need to go to the way back machine. This may explain a lot.😉
It was the early 80s and I was right around 2 years old. We were living in the Chicago burbs while my dad went to dental school.
We were getting ready to come to central Illinois for a weekend visit with grandma and grandpa. So, I was on the phone with grandma getting the details in order.
“What would you like to eat while you are here?” Grandma asked. With a little prompting in the background, I responded with “lobster!” Oh boy!
Grandma asked “what else?” I told her pot roast. But it didn’t stop there.
I proceeded to tell her step by step how to make the pot roast. If only I still had that recipe to share!
That brings us to a few years later when we were sitting in grandma’s family room. I don’t remember the exact circumstances that got us going on it, but we started throwing ingredients back and forth for a recipe.
I think the original “recipe” included bananas, but luckily they were dropped before the first test run. Surprisingly enough, our little game resulted in a pretty tasty little side dish.
My grandma and mom have been making it ever since and both always call it Carlee’s Cabbage. It’s my greatest claim to fame!
The secret ingredient is Parmesan cheese. If you haven’t had Parmesan on your cabbage, you are missing out. It sounds a little strange, but they really go well together.
- 2 Tablespoons butter
- 1 onion, roughly chopped
- 2 medium potatoes
- 1/2 head cabbage, cut to approximately 1 x 1″ pieces
- 1 cup chicken stock
- 1 1/2 tsp Cavender’s seasoning
- 1/2 tsp garlic
- 1/2 cup Parmesan cheese
- In a large saucepan, melt the butter. Add the onions and potatoes. Cook until the onions start to soften and potatoes start to brown.
- Throw in the cabbage, stock and spices. Cover and cook for about 10 minutes.
- Remove cover and cook until liquid is basically gone
- Remove from heat and stir in Parmesan cheese.
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Amount Per Serving: Calories: 169Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 633mgCarbohydrates: 22gFiber: 4gSugar: 5gProtein: 6g
All nutritional information is estimated and will depend on the exact ingredients you use.