A simple vegetarian side dish, this fried cabbage and potatoes recipe is versatile and easy to make. Sautéed potatoes mingle with diced cabbage, onion, and seasonings. Serve with a main dish or add eggs or another protein for a complete meal.
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If you read my post on Foods in Season in March last week, then you know that cabbage and potatoes are two great veggies to cook this month! These hearty winter vegetables can withstand the damp, cold days of March and shine in warmer weather meals, too.
To celebrate this month’s seasonal produce, I made several recipes using cabbage to share with you. And this fried cabbage and potatoes dish is one of my favorites from that experimentation! It has a great texture and a lot of flavor for just a handful of ingredients.
In addition, it’s completely customizable. Want to add some extra protein? Try a can of white beans or a couple of fried eggs. You can also bulk it up with bacon, shredded cheese, and additional vegetables. It’s your hash…do with it what you please!
If you celebrate St. Patrick’s Day, fried cabbage and potatoes is a great side dish to serve with corned beef and colcannon. But you can also enjoy it at any time of year.
How to Make Fried Cabbage and Potatoes
Here are the basic steps for cooking cabbage with potatoes. For the detailed recipe card, scroll to the bottom of the post.
- Prep the veggies. Cut the potatoes into small cubes, dice the onions, and slice the cabbage into squares. Check out my post on How to Cut Cabbage for tips.
- Sautee the veggies. Warm oil in large skillet. Add the potatoes and onion cook for several minutes before adding the cabbage and seasonings.
- Cut the potatoes into small, ¼-inch cubes. Even though it takes a little extra time to do this, it’s worth the effort. I find that the tiny potatoes cook more evenly and get crispier than large chunks.
- Use Yukon gold potatoes in this recipe. You can also use Russet potatoes if you want a crispier hash.
- If you want to make fried cabbage and potatoes a complete meal, add a protein source. To keep it vegetarian, stir in a can of white beans a few minutes before it’s finished cooking. You can also top it with a couple of fried eggs.
- Possible additions include chopped bacon, shredded cheese, and fresh herbs. Sautéed bell peppers would also taste delicious.
- Leftovers will last for a few days in an airtight container in the fridge. Reheat in a skillet with a little oil until warmed through for best results.
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
Fried Cabbage and Potatoes
- large skillet
- Prep the veggies and gather the ingredients. I like to dice the potatoes into small ¼-inch cubes. I slice the cabbage into square pieces, but you can use shredded cabbage if desired.
- Warm the olive oil in a large skillet over medium heat. Add the onion and potatoes. Cook, stirring occasionally, for about 15 to 20 minutes until the potatoes can be easily pierced with a fork. If needed throughout the cooking process to prevent sticking, add more oil. Keep an eye on the heat and reduce it if needed to prevent burning.
- Stir in the garlic powder, thyme, salt, and pepper. Then add the sliced cabbage and stir well. The skillet will be exceptionally full at first but the cabbage will cook down. Cook for another 7 to 10 minutes until the cabbage is tender. Taste and adjust seasonings as desired.
- Serve and enjoy! For some additional flavor, I sometimes add a squeeze of lemon juice and a sprinkle of parmesan cheese.
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post).
- To make this a complete meal, add a couple fried eggs on top. To keep it vegan, you can also add a can of white beans a few minutes before it’s finished cooking.
- Other possible additions include chopped bacon, shredded cheese, and fresh herbs.
- Store leftovers in an airtight container in the fridge for 3 to 4 days. Reheat in a skillet with a little oil until warmed through. You can also reheat in the microwave, but the potatoes taste better when reheated in a skillet.
Happy March! – Lizzie