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.
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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.