Skillet Cabbage and Potatoes
This is one of those simple, old-fashioned side dishes that somehow disappears fast every time I make it. Tender cabbage, red potatoes, and onions cook down in butter and chicken broth until perfectly savory, then a sprinkling of Parmesan adds the most delicious richness. It is especially good with ham, pork, or grilled chicken—and a great one to serve to anyone who claims they do not like cabbage.
Servings: 6 Servings
Ingredients
- 2 Tablespoons butter
- 1 cup diced onion
- 2 medium potatoes
- 1 small head cabbage
- 1 cup chicken stock
- 1½ teaspoons Cavender’s seasoning
- ½ teaspoons garlic
- ½ cup grated Parmesan cheese
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.
- 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.
- Throw in the cabbage, stock and spices. Cover and cook for about 15 minutes.
- Remove the cover and cook until liquid is basically gone
- Remove from heat and stir in 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.
Nutrition
Serving: 1serving | Calories: 169kcal | Carbohydrates: 22g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 633mg | Fiber: 4g | Sugar: 5g
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