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
- 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.
- Add the cabbage, remaining 1 ½ teaspoons salt, pepper, garlic powder, turmeric, cumin and paprika. Toss until everything is well coated.
- 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.
