Thinly sliced potatoes and tender cabbage cooked low and slow with warm turmeric and spices, all in one pan. It’s simple, flavorful, and exactly the kind of back-pocket recipe that makes weeknight cooking feel doable.

A bowl of cooked spiced potatoes garnished with fresh cilantro, with a metal spoon resting inside. Surrounding the bowl are lemon halves, more cilantro, a glass bottle, and wooden salt and pepper shakers.
Melty cabbage with potatoes cooked in warm spices.

Sometimes a really great side dish deserves to be the star of the show. Why does the main course always get the attention? This One Pot Turmeric Cabbage and Potatoes is so super cozy, deeply savory and perfectly satisfying. It also makes a great side to many chicken, fish or meat dishes.

I actually tested this recipe several times after first throwing it together almost by accident with what I had left in my fridge. It was so comforting, so easy, and so much better than it had any right to be that I knew it needed a permanent spot in the rotation – and here we are.

The potatoes turn soft and creamy, the cabbage cooks down until tender and slightly sweet, and the warm spices bring everything together in a way that feels layered but not complicated. It’s comfort food, just a little lighter and brighter.

Close-up of a dish featuring sliced potatoes and cabbage cooked with spices, garnished with fresh cilantro leaves. A spoon is partially visible among the ingredients.
How good does this look?

The “I Have Nothing for Dinner” Solution

You know those nights when the fridge feels empty except for a random head of cabbage you bought with good intentions and some baby potatoes on the counter that need to be used.

Put ’em together and whaddya got? Bippity boppity boo!

This recipe uses everyday ingredients, cooks in one pan, and delivers real flavor without extra steps. For busy home cooks (hi 🙋🏻‍♀️), that’s the sweet spot – minimal effort, maximum payoff.

It’s budget-friendly. It’s flexible. And it makes vegetables feel like the main event, not an afterthought.

Key Ingredients (and why they matter)

Three glass bowls filled with chopped cabbage, sliced potatoes and sliced onions, surrounded by small bowls of spices, salt, pepper and oil on a light countertop.
  • Baby Yukon Gold Potatoes – Sliced thin so they cook evenly and turn creamy in the center without falling apart.
  • Cabbage – Cooked low and slow, cabbage softens and becomes slightly sweet. It melts into the potatoes and absorbs all the warm spices instead of tasting watery or bland.
  • Turmeric – Brings warmth and that beautiful golden color. It’s earthy but subtle, not overpowering and gives the whole dish depth without making it taste “spiced.”
  • Black Pepper – This actually activates the turmeric and helps your body absorb curcumin, the active compound in turmeric, making it more effective. That’s your science lesson for today!

How to make Turmeric Cabbage and Potatoes

A round, gray pot filled with sliced potatoes and onions, lightly browned, sits on a light-colored countertop.
Sauté the onion, and potatoes.
A pot of cooked cabbage and potato garnished with fresh cilantro, with a wooden spoon inside. Fresh lemon slices, cilantro, salt and pepper shakers, and a glass bottle are nearby on a light surface.
Add cabbage and spices and cook down.
Close-up of a wooden spoon stirring a dish of cooked potatoes with a yellow seasoning, garnished with fresh cilantro leaves.
Welcome to cozy town.

TIP: You can use a dutch oven or anything with higher sides to make sure it can hold all the ingredients. This is my favorite braiser pan to use for recipes like this.

Why this is perfect for you

If you’re here, you probably want:

  • Simple ingredients
  • Straightforward techniques
  • Big flavor without complicated steps
  • Meals that work for a weeknight but don’t feel boring

This recipe checks every box.

It’s naturally vegetarian and gluten-free, if you’re into those short of things and it’s the kind of thing that tastes even better the next day.

You can serve it with roasted chicken, grilled salmon, sausage, or top it with a fried egg and call it lunch. It’s flexible and you know I love me some flexibility.

A bowl of spiced potato and cabbage garnished with fresh cilantro, next to lemon halves, fresh cilantro sprigs, a bottle of oil, and salt and pepper shakers on a light surface.
Grab a fork and dig in!
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A pot of cooked cabbage and potato garnished with fresh cilantro, with a wooden spoon inside. Fresh lemon slices, cilantro, salt and pepper shakers, and a glass bottle are nearby on a light surface.

One Pan Turmeric Cabbage and Potatoes

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  • Author: Laney Schwartz
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 4–6 servings 1x
  • Category: Side Dish
  • Method: Stove Top
  • Cuisine: Mediterranean
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Description

Thinly sliced potatoes and tender cabbage cooked low and slow with warm turmeric and spices, all in one pan. It’s simple, flavorful, and exactly the kind of back-pocket recipe that makes weeknight cooking feel doable.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 small onion, thinly sliced
  • 1 ½ pounds baby yukon gold potatoes, sliced about ¼ inch thick
  • 1 small head of cabbage (or half a large head), roughly chopped
  • 2 teaspoons salt 
  • ¼ teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon turmeric 
  • ½ teaspoon cumin 
  • 1 teaspoon paprika
  • Chopped cilantro for garnish

Instructions

  1. Preheat a large pan (ideally with higher sides or a pot), over medium/high heat. Add the olive oil, onions, potatoes and ½ teaspoon salt. Cook for 5-7 minutes, stirring occasionally. 
  2. Add the cabbage, remaining 1 ½ teaspoons salt, pepper, garlic powder, turmeric, cumin and paprika. Toss until everything is well coated. 
  3. Turn heat down to low, cover and cook for 25-30 minutes, stirring occasionally. When the potatoes are cooked through, sprinkle with fresh cilantro and serve. 

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