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 like in spite of themselves. The Parmesan cheese adds a surprising layer of flavor that makes it extra delicious.

Looking down on white serving bowl filled with cooked cabbage and potatoes topped with Parmesan cheese and black pepper.

Cooked cabbage and potatoes is a simple side dish that goes perfectly with chicken or pork. We love it with ham, grilled meats, and roasts.

Chopped cabbage is cooked with red skinned potatoes, onions, butter, and chicken broth. The liquid is cooked off until what you are left with is soft and flavorful.

Ingredients including cabbage, onion, red potatoes, butter, seasonings, Parmesan cheese, and chicken broth ready to be made into smothered cabbage and potatoes.

We love adding a sprinkling of Parmesan cheese. It adds a little bit of richness and a great depth of flavor.

Once you try it, you won’t want to eat your cabbage any other way. This is definitely a favorite in our family and has been for decades.

Why You Will Love Sauteed Cabbage and Potatoes

It is economical and filling. Cabbage and potatoes are both inexpensive, so this is a great way to fill you up without breaking the bank.

You can turn it into a meal if you want. Just add some leftover ham or some sliced kielbasa. The meat will turn this into a hearty meal that is perfect served with skillet cornbread or some corn muffins.

Plate with slices of ham and a big serving of sauteed cabbage with potatoes and Parmesan cheese.

This also makes a great side dish to go with some corned beef. It would be a perfect option if you don’t feel like doing a big batch of corned beef and cabbage.

Carlee’s Cabbage

While this dish is very similar to Southern smothered cabbage, this is a bit different. My grandma and I came up with the recipe when I was quite small.

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Large skillet with diced onions and sliced peppers cooked in butter.

Adding chopped cabbage to skillet with partially cooked potatoes and onions.

We were spitballing ingredients, trying to come up with something new to make. The result of that conversation was this recipe with Caveder’s seasoning and a healthy dose of Parmesan at the end.

If you haven’t had Parmesan on your cabbage, you are missing out. It sounds a little strange, but they really go well together.

Skillet filled with cooked cabbage and potatoes topped with grated Parmesan cheese.

We all fell in love immediately. My extended family started calling it Carlee’s cabbage, and we had it pretty regularly throughout my childhood.

Now I make it for my family as well. We tend it eat it a lot in the spring and again in the summer when we are getting cabbages from the garden and our CSA.

Serving bowl filled with cooked cabbage and potatoes topped with Parmesan cheese and ground black pepper.

More Great Cabbage Recipes

If you are looking for more tasty ways to work cabbage into your diet, try making Instant Pot cabbage and potatoes with kielbasa. It is an all in one dinner that is super quick and easy to make.

Cheesy cabbage casserole is another fabulous side dish option. If you love cheesy potatoes, this cabbage casserole tastes a lot like it!

Unstuffed cabbage skillet is another fabulous meal. It has the flavors you would expect in stuffed cabbage without all of the effort.

4.88 from 24 ratings

Cabbage and Potatoes with Parmesan Cheese

Author: Carlee

Servings: Servings

This simple side dish of cabbage and potatoes with a sprinkling of Parmesan cheese has been a favorite in my family for decades.

Prep: 10

Cook: 20

Total: 30

Equipment

Ingredients

Instructions

Wash and slice the potatoes into relatively thin slices. Remove the core from the cabbage and cut into pieces about 1 inch x 1 inch.
2 medium potatoes, 1 small head cabbage
Melt butter in large skillet over medium heat. Add diced onion and potatoes. Cook until the onions are translucent and potatoes are mostly cooked through.
2 Tablespoons butter, 1 cup diced onion
Throw in the cabbage, stock and spices. Cover and cook for about 15 minutes.
1 cup chicken stock, 1½ teaspoons Cavender’s seasoning, ½ teaspoons garlic
Remove the cover and cook until liquid is basically gone
Remove from heat and stir in Parmesan cheese.
½ cup grated Parmesan cheese

Notes

If you don't have Cavender's seasoning, you can replace it with 3/4 teaspoon salt, 1/2 teaspoon ground black pepper, and dash or two of onion powder and oregano.