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Stewed cabbage with potatoes in a frying pan

Stewed Cabbage with Potatoes in a Skillet

A juicy vegetable dish that's both delicious and nourishing! This is a great homemade meal for any day of the week. Every ingredient is easy to find, and the method couldn't be simpler. This all-purpose stewed cabbage takes well to extra add-ins, so feel free to make it your own.

MariaS

Recipe author

Stewed cabbage with potatoes in a frying pan

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Composition / ingredients

Servings:

Green cabbage

570

Potatoes

450

Tomato paste

Salt

Ground black pepper

Carrot

Onion

120

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 2 g

Fats 19 % 3 g

Carbohydrates 69 % 11 g

68 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Gather everything you need to make stewed cabbage with potatoes in a skillet. You'll want juicy green cabbage, starchy potatoes, a carrot, onion, a little tomato paste, salt, ground black pepper, and vegetable oil.
Step 2:

Peel the onion and cut it into small dice. Peel the carrot and grate it on the large holes of a box grater. Heat 1 tablespoon of vegetable oil in a skillet and add the chopped vegetables. Cook over medium heat, stirring, until softened.
Step 3:

Thinly shred the green cabbage and add it to the skillet with the softened vegetables, then stir. Cover the skillet and simmer over low heat for about 20 minutes.
Step 4:

Stir the cabbage now and then with a spatula or spoon. It should soften and be nearly done. If the cabbage isn't very juicy, add a splash of water or vegetable broth to the pan.
Step 5:

Wash the potatoes, peel them, and cut into medium slices. Add them to the skillet with the vegetables. Season with salt and ground black pepper, and stir. Cover and simmer another 15 to 20 minutes, until the potatoes are tender. Again, add a little liquid if the vegetables aren't releasing enough juice to keep everything stewing.
Step 6:

Stir the tomato paste into the dish, keep it over the heat for another 5 minutes, then take it off the stove.
Step 7:

Your stewed cabbage with potatoes is ready to serve right away. It's just as good served hot and fresh as it is chilled. When serving, top it with chopped fresh herbs.

Along with the ground black pepper, feel free to add other spices—bay leaf, sweet or smoked paprika, turmeric, or curry powder. They'll make the dish even tastier and more fragrant! Instead of tomato paste, you can use ketchup, tomato sauce, or tomato juice—just make sure they're good-quality.