This fried cabbage and potatoes is a delicious and comforting side dish that brings together simple ingredients with bold flavors. It is an easy to make recipe that combines tender, flavorful fried cabbage with hearty potatoes, creating a satisfying family favorite.
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This hearty and comforting side dish recipe can be enjoyed year-round but is especially popular during fall and winter when the cabbage is in season. It’s budget-friendly, uses pantry staples, and can easily be customized to suit your taste. This recipe delivers on both flavor and comfort.
Cabbage and potato ingredients
For making this quick and easy cabbage and potatoes recipe, you only need 4 pantry friendly ingredients plus seasoning.
- Cabbage: A standard green cabbage, Savoy or Napa cabbage are great for this recipe. I have used Savoy cabbage for making this recipe as it becomes mild and sweet after frying.
- Potatoes: For this recipe, you’ll want to use wavy potatoes as they hold their shape well during cooking. Yukon Gold, Red potatoes or Fingerlings are great options.
- Garlic: Fresh garlic cloves are sautéed with the cabbage. I peel and slice the garlic in half after which it turns tender and slightly sweet. Garlic powder is fine as well, however, it provides less aroma than fresh garlic.
- Olive oil: The cabbage is fried in a drizzle of extra virgin olive oil for the best flavor and results. You can also use any other cooking oil according to personal taste.
- Salt and pepper: To let the flavors of the fried cabbage and potatoes shine I only use salt and freshly ground black pepper for seasoning.
- Red pepper flakes: Optionally add red pepper flakes for extra heat.
How to make fried cabbage and potatoes
- Prepare the ingredients: Peel and slice the garlic lengthwise in half. Peel the potatoes and cut in bite-size pieces (1/2 inch or 1.5 cm thickness). Halve the cabbage and remove the hard inner core, then shred it into thin slices or cut into bite-size pieces.
- Sautée the cabbage: Heat the olive oil in a large skillet or frying pan over medium to high heat. Add the cabbage and garlic and fry for 10 minutes until the cabbage starts to brown and soften. Keep stirring occasionally. Keep the heat medium high for the cabbage to fry golden brown. This might take a bit longer if the cabbage is cut in thicker pieces or when using a different type of cabbage.
- Cook the potatoes: When the cabbage is softened, add the potatoes and season with salt and pepper. Stir to combine, reduce the heat to medium low and cover with a lid. Stir occasionally and add a bit of water if the mixtures starts to burn.
- Season: The dish is ready when the potatoes are cooked and the cabbage is tender and soft. Pierce the potatoes with a fork to test if they are ready. If not, leave to cook for a bit longer. Taste and season with salt and pepper if needed. Optionally, add red pepper flakes for extra heat.
How to store
This side dish is great to make ahead of time and store for later. Or when making a larger batch, store any leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the microwave oven or on low heat in a pan on the stovetop.
What to serve with potatoes and cabbage
This recipe pairs well with a large variety of main dishes and other sides. Here are some examples:
- Meat: Serve alongside meat dishes like this beef stew, wild boar stew, pork chops with apples or Normandy chicken.
- Fish: It goes great with grilled or roasted fish like this lemon whiting or grilled trout.
- Side dishes: Other side dishes that work well with this cabbage potato recipe are roasted beets, roasted Brussels sprouts, endive salad, grilled Italian flat beans and green beans with tomatoes.
More cabbage recipes to try
Fried Cabbage and Potatoes
Ingredients
- 2 tablespoons extra virgin olive oil
- 3 cups (300 grams) green cabbage shredded
- 2½ cups (550 grams) Yukon gold potatoes chopped into ½ inch size
- 2 cloves garlic halved
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
Optional
- red pepper flakes to taste
Instructions
- Cut the cabbage in half, remove the inner core and shred into thin strips. Peel and slice the garlic in half. Peel the potatoes and chop into ½ inch pieces.
- Heat the olive oil in a large skillet or frying pan over medium high heat and add the cabbage and garlic.
- Fry the cabbage and garlic for 10 minutes until the cabbage is browned and starts to soften. Stir occasionally.
- Then add the diced potatoes, season with salt and pepper and mix until combined. Reduce the heat to medium low, cover with a lid and cook for 10 to 15 minutes until the potatoes are cooked.
- Regularly open the lid to stir. If you notice the cabbage or potatoes starts to stick, add a little bit of water to prevent burning.
- Pierce the potatoes with a fork to test if they are done. Taste and season with salt and pepper to taste. Serve warm.
Notes
- Potatoes: Depending on the type of potatoes used and the size of the cubes the cooking time will vary. Test after 10 minutes to see if the potatoes need more cooking or not.
- Cabbage: Use either green cabbage or Savoy cabbage.
The recipe sounds very interesting and I can’t wait to try it. I’ve never even thought about cooking cabbage and potatoes together but it sounds so delicious! mmmmmm
Just tried this recipe. It’s so delicious and easy to prepare and fry. My family loved it.