Rustic Irish Braised Cabbage and Potatoes
A silky, buttery one-pot wonder that turns simple green cabbage into a melt-in-your-mouth masterpiece. Naturally vegan, budget-friendly, and perfect for your "Cabbage Core" St. Patrick's Day menu.
Servings 6 servings
Ingredients
- 1 large head green cabbage 2–3 lbs, cut into thick wedges
- 2 lbs Yukon Gold potatoes cut into 2-inch chunks
- 2 large sweet onions sliced into thick half moons
- 4 cups low-sodium vegetable broth
- 4 cloves garlic smashed
- 2 tbsp olive oil or plant-based butter
- 2 bay leaves
- 1 tbsp fresh thyme or 1 tsp dried
- 2 tbsp fresh parsley chopped
- 1 tbsp fresh dill chopped (optional)
- 1 tbsp whole grain mustard
- 1 tbsp apple cider vinegar
- Salt and black pepper to taste
Instructions
- Step 1: In a large Dutch oven, heat oil/butter over medium-high heat. Add onions and sauté for 5–6 minutes until softened and golden.
- Step 2: Add smashed garlic and cook for 1 minute until fragrant.
- Step 3: Nestle cabbage wedges onto the onions. Scatter potato chunks around and between the cabbage.
- Step 4: Pour in vegetable broth, bay leaves, thyme, and mustard. Season generously with salt and pepper.
- Step 5: Bring to a gentle boil, then reduce heat to medium-low. Cover and simmer for 30–35 minutes until potatoes are fork-tender.
- Step 6: Remove from heat. Stir in apple cider vinegar and garnish with fresh parsley and dill before serving.
Notes
Nutrition Facts (Per Serving)
Calories: 245 kcal Total Fat: 5g Saturated Fat: 1g Sodium: 145mg Total Carbohydrates: 46g Dietary Fiber: 10g Sugars: 9g Protein: 7g
Calories: 245 kcal Total Fat: 5g Saturated Fat: 1g Sodium: 145mg Total Carbohydrates: 46g Dietary Fiber: 10g Sugars: 9g Protein: 7g
