cabbage potatoes and carrots recipe

Written ByJenny Smyth Posted on
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The Best cabbage potatoes and carrots recipe

I love this recipe for cabbage, potatoes, and carrots because it’s a hearty and comforting dish that my family and I enjoy all year round.

The idea of this recipe comes from my grandmother’s kitchen, where she would make it for special occasions like holidays and family gatherings.

The flavors and textures of the dish are simply delightful – the sweetness of the carrots, the earthiness of the potatoes, and the slight bitterness of the cabbage all come together to create a truly satisfying meal.

One of the key techniques in making this recipe is to use a combination of sautéing and roasting to bring out the best flavors in each ingredient.

By following these steps, you can create a dish that is not only delicious but also packed with nutrients like fiber, vitamins, and minerals.

Cabbage, Potatoes, and Carrots Skillet

4.7 from 1743 votes

A simple and hearty one-pan dish featuring tender cabbage, potatoes, and carrots simmered in a savory broth. This budget-friendly recipe is perfect for a quick weeknight dinner and pairs well with crusty bread or rice.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Skillet

2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
3 medium potatoes, peeled and cubed into 1-inch pieces
3 medium carrots, peeled and sliced into 1/4-inch rounds
1 small head green cabbage, cored and chopped into 1-inch pieces
1 cup vegetable broth
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 tablespoon fresh dill, chopped (optional)

👨‍🍳Directions

1Heat olive oil in a large skillet over medium heat.
2Add the diced onion and cook for 3 to 4 minutes until softened and translucent, stirring occasionally.
3Add the minced garlic and cook for 30 seconds until fragrant.
4Add the cubed potatoes and sliced carrots to the skillet.
5Cook for 5 minutes, stirring occasionally, until the vegetables begin to brown slightly on the edges.
6Stir in the chopped cabbage, vegetable broth, salt, black pepper, and paprika.
7Bring the mixture to a simmer over medium-high heat, then reduce the heat to low and cover the skillet with a lid.
8Simmer for 20 to 25 minutes, stirring once halfway through, until the potatoes are fork-tender and the cabbage is wilted and tender.
9The liquid should be mostly absorbed.
10Remove from heat and stir in fresh dill if using.
Serve hot.

🔧Equipment

Large skillet or Dutch oven with lid
Chef’s knife
Cutting board
Measuring spoons
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 8g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 680mg🌾Total Carbs: 56g🥦Dietary Fiber: 10g🍬Sugars: 12g🥩Protein: 7g

📝Notes

For a richer flavor, substitute vegetable broth with chicken broth. Add a splash of vinegar or lemon juice at the end for brightness. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Watch Video Of How Cabbage, Potatoes, and Carrots Skillet Works

This cabbage, potatoes, and carrots recipe is a staple in our household because it’s easy to make and always satisfies our hunger.

We love how versatile it is – we can serve it as a side dish or add some protein like chicken or beans for a complete meal.

Plus, it’s so easy to store leftovers in an airtight container in the fridge for up to three days or freeze them for later use.

❓ Frequently Asked Questions About Cabbage, Potatoes, and Carrots Skillet

What is the ideal ratio of cabbage to potatoes to carrots?

The ideal ratio is 2:1:1, so for every 2 cups of chopped cabbage, use 1 cup of diced potatoes and 1 cup of sliced carrots.

Can I use other types of potatoes besides Russet?

Yes, you can use other types like Yukon gold or red potatoes if you prefer a different flavor and texture. However, keep in mind that they may have a slightly sweeter taste than Russet potatoes.

How do I prevent the cabbage from becoming too soft during cooking?

To prevent overcooking, add the cabbage towards the end of cooking time when you’re roasting the vegetables. This way, it will retain its crunchiness and texture.

Can I make this recipe in advance?

Yes, you can prepare this recipe ahead of time by cooking the vegetables separately and then assembling everything just before serving. This way, you can still enjoy a hot meal without having to cook everything from scratch on the day of serving.

What are some variations I can try with this recipe?

One variation is to add some bacon or pancetta for added smokiness, or try using different spices like cumin or coriander for an extra layer of flavor.

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