Rustic Potato and Cabbage Skillet with Onions and Vinegar

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Quick Ingredients

• 1 1/2 lb waxy potatoes (Yukon Gold or red), sliced 1/4 in thick
• 1 lb green cabbage, cored and thinly sliced
• 1 large yellow onion, thinly sliced
• 3 cloves garlic, minced
• 2 tbsp unsalted butter
• 2 tbsp olive oil (or other cooking oil)
• 2–3 tbsp apple cider vinegar (to taste)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika (optional but recommended)
• 1/2 tsp caraway seeds (optional, for classic cabbage flavor)
• 1 tsp sugar or honey (optional, to balance the vinegar)
• 2–3 tbsp chopped fresh parsley or chives, for serving

Do This

• 1. Prep potatoes, cabbage, onion, and garlic; pat potatoes dry so they brown well.
• 2. Heat butter and oil in a large 12 in skillet over medium-high; add potatoes, salt, and pepper and sauté until golden and mostly tender, 10–12 minutes.
• 3. Add sliced onion; cook until softened and starting to caramelize, 5–7 minutes.
• 4. Stir in garlic, smoked paprika, and caraway; cook 30–60 seconds until fragrant.
• 5. Pile in cabbage and 2 tbsp water; season lightly with salt, cover, and cook 5 minutes to steam and wilt.
• 6. Uncover; cook, stirring often, until cabbage is tender with browned edges, 5–7 minutes.
• 7. Splash in 2–3 tbsp apple cider vinegar and optional sugar; toss, taste, adjust seasoning, garnish with herbs, and serve hot.

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Why You’ll Love This Recipe

• Big, comforting flavor from simple pantry and produce staples.
• One-skillet recipe with minimal cleanup and no special equipment.
• Balanced savory-sour profile from caramelized onions and cider vinegar.
• Flexible: serve as a hearty side or top with eggs, sausage, or beans for a full meal.

Grocery List

• Produce: Waxy potatoes, green cabbage, yellow onion, garlic, fresh parsley or chives.
• Dairy: Unsalted butter (optional but recommended for richness).
• Pantry: Olive oil, apple cider vinegar, kosher salt, black pepper, smoked paprika, caraway seeds, sugar or honey (optional).

Full Ingredients

Main Skillet

• 1 1/2 lb waxy potatoes (Yukon Gold or red potatoes work best), scrubbed and sliced into 1/4 in thick rounds or half-moons
• 1 lb green cabbage (about 1 small head or half a medium head), cored and thinly sliced
• 1 large yellow onion, peeled and sliced into thin half-moons
• 3 cloves garlic, minced
• 2 tbsp unsalted butter
• 2 tbsp olive oil (or canola, sunflower, or other neutral oil)
• 2–3 tbsp apple cider vinegar, to taste
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste
• 1/2 tsp smoked paprika (optional, for gentle smokiness and color)
• 1/2 tsp caraway seeds (optional, classic with cabbage)
• 1 tsp sugar or honey (optional, to soften the tang of the vinegar)
• 2 tbsp water (for steaming the cabbage)

For Serving

• 2–3 tbsp chopped fresh parsley or chives (or a mix)
• Flaky sea salt and extra black pepper, to finish (optional)

Step-by-Step Instructions

Step 1: Prep the vegetables

Scrub the potatoes well and pat them completely dry with a clean towel; leaving the skins on adds flavor and a rustic look. Slice the potatoes into roughly 1/4 inch thick rounds or half-moons so they cook evenly and brown nicely.

Remove any damaged outer leaves from the cabbage. Cut it into quarters, slice out the core, then thinly slice across the quarters into fine shreds. Peel the onion and slice it into thin half-moons. Mince the garlic cloves. Chop the parsley or chives for serving and set aside.

Have all your ingredients near the stove; once you start cooking, the dish moves along steadily.

Step 2: Brown the potatoes

Place a large, heavy 12 inch skillet (cast iron is ideal) over medium-high heat. Add the olive oil and butter. Once the butter is melted and foamy, swirl the pan to coat the bottom.

Add the sliced potatoes in as even a layer as possible. Sprinkle with about 1/2 teaspoon of kosher salt and a pinch of black pepper. Let them cook undisturbed for 3–4 minutes, until the undersides are getting golden brown. Then, gently toss and continue cooking, stirring every couple of minutes, until the potatoes are mostly tender and nicely browned in spots, about 10–12 minutes total. If they threaten to burn, reduce the heat slightly.

Step 3: Soften and lightly caramelize the onions

Once the potatoes are mostly tender, push them to one side of the skillet to create some open surface area. Add the sliced onion to the empty side, sprinkling it with a small pinch of salt.

Cook the onion, stirring occasionally, for 5–7 minutes, allowing it to soften and pick up some color. As the onions relax and brown lightly, start folding them into the potatoes so everything begins to mingle. If the pan seems dry or anything sticks too much, add another teaspoon or two of oil.

Step 4: Bloom the garlic and spices

Reduce the heat to medium. Clear a small space in the center of the skillet and add the minced garlic, smoked paprika, and caraway seeds (if using). Stir just in that center spot for 30–60 seconds until fragrant, being careful not to let the garlic scorch.

Once you smell a warm, toasty aroma, fold the garlic and spices into the potato-onion mixture so everything is evenly coated.

Step 5: Wilt and steam the cabbage

Add all the shredded cabbage to the skillet. It may mound up quite high at first; that is fine. Sprinkle with another 1/2 teaspoon of kosher salt and a few grinds of black pepper, then drizzle in 2 tablespoons of water.

Use tongs or a spatula to gently toss the cabbage with the potatoes and onions, then cover the skillet with a lid. Let the mixture steam for about 5 minutes, lifting the lid once halfway through to stir and help the cabbage wilt evenly.

After 5 minutes, the cabbage should be softened but not fully tender, with some bright green color still remaining.

Step 6: Uncover and build flavor and color

Remove the lid and increase the heat back to medium-high. Continue cooking, stirring every couple of minutes, until the cabbage is tender and there are some browned, slightly crisp bits of both potatoes and cabbage, about 5–7 minutes. This browning adds deep savory flavor and a wonderful texture contrast.

If you like a hint of sweetness to balance the tang, sprinkle in the sugar or drizzle in honey during this stage, stirring well to dissolve and coat the vegetables.

Step 7: Add the vinegar and finish the dish

Turn the heat down to medium-low. Drizzle in 2 tablespoons of apple cider vinegar and toss thoroughly so it coats everything. Taste and decide if you would like a sharper tang; if so, add up to 1 additional tablespoon of vinegar, a little at a time.

Taste and adjust seasoning with more salt and pepper as needed. The flavors should be savory, gently smoky, and pleasantly bright from the vinegar. Remove the skillet from the heat and sprinkle generously with chopped parsley or chives. Serve straight from the skillet for a rustic presentation, finishing individual portions with a pinch of flaky sea salt and extra black pepper if you like.

Pro Tips

• Choose the right potatoes: Waxy varieties like Yukon Gold or red potatoes hold their shape better than russets and give you creamy centers with nicely crisped edges.
• Dry for better browning: Patting the potatoes dry before they hit the pan helps them sear instead of steam, giving better color and flavor.
• Do not rush the browning: Let the potatoes sit undisturbed for a few minutes at a time; constant stirring can prevent that delicious golden crust from forming.
• Adjust the tang: Apple cider vinegar can vary in strength. Start with 2 tablespoons, then add more slowly, tasting as you go until it is just tangy enough for you.
• Use a big, heavy pan: A 12 inch cast iron or heavy-bottomed skillet distributes heat evenly and allows room for the cabbage to cook down without steaming too much.

Variations

• Smoky bacon version: Cook 4–6 strips of chopped bacon in the skillet first until crisp. Remove and set aside, leaving the fat in the pan. Use it to cook the potatoes and cabbage, then stir the bacon back in at the end.
• Sausage skillet meal: Brown sliced smoked sausage or fresh bratwurst (removed from casings) before adding the potatoes. This turns the dish into a hearty one-pan dinner.
• Cheesy comfort: Just before serving, sprinkle 1/2–1 cup of grated sharp cheddar or Gruyère over the hot skillet, cover for 1–2 minutes to melt, then serve for a richer, more indulgent version.

Storage & Make-Ahead

Let leftovers cool to room temperature, then transfer to an airtight container. Refrigerate for up to 4 days. Reheat in a skillet over medium heat with a small splash of water or a teaspoon of oil, stirring occasionally, until hot and re-crisped in spots. You can also reheat in the microwave, though the potatoes will be softer.

This dish does not freeze particularly well, as potatoes can become grainy once thawed. If you want to work ahead, you can slice all the vegetables up to 24 hours in advance and store them in separate airtight containers in the refrigerator (keep the potatoes submerged in cold water, then drain and dry them thoroughly before cooking).

Nutrition (per serving)

Approximate values for 1 of 4 servings (without optional bacon, sausage, or cheese): about 260 calories; 10 g fat; 38 g carbohydrates; 6 g fiber; 6 g protein; 450 mg sodium. Actual values will vary based on the specific brands and exact amounts used.