This boiled cabbage and potato recipe embodies true comfort food—a simple and irresistibly delicious creation that will leave you wanting more.
This classic dish is easy to prepare and can be served as a side dish or an easy dinner main dish with the addition of some leftover cooked ham similar to my one-pot meal ham and cabbage. If you are a fan of cooked cabbage you can check out my other cabbage recipes here including a delicious and easy cabbage soup recipe.
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😋 Why You'll Love This Recipe
- Great recipe for busy nights and can be on the dinner table in less than 30 minutes.
- Tastes even better the next day.
- Basic recipe without the need to use any special ingredients.
- A keeper for your recipe box!
This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
- Yukon gold potatoes
- green cabbage
- salted butter
- black pepper
- chicken broth
See recipe card for quantities.
This is an overview of the instructions. The full recipe and instructions as well as nutritional information can be found in the recipe card at the bottom of the page.
Melt butter in a large skillet, large pot, or Dutch oven over medium heat. Add chopped onion to the melted butter and cook until soft and transparent, approximately 6 to 7 minutes, stirring occasionally.
Add potatoes, broth, cabbage (shredded cabbage will cook quicker than cabbage wedges but either can be used), salt, and black pepper.
Cover, reduce heat to medium-low, and gently simmer for 10 to 15 minutes stirring occasionally.
Remove lid and increase the heat slightly to a medium-high heat. Continue cooking cabbage and potato recipe until most of the liquid has been cooked out and cabbage and potatoes are fork tender stirring occasionally. Serve and enjoy!
- Savoy cabbage or red cabbage - instead of green cabbage
- Beef broth, chicken stock, bone broth, or vegetable broth - for the chicken broth
- Olive oil can be substituted for butter. I use a combination of melted butter and olive oil in my steamed cabbage recipe (another great side dish!).
Allow leftovers to cool to room temperature and place in an airtight container. Refrigerate for up to three days.
How Long Does it Take Cabbage to Cook?
The total time will depend on the density of the cabbage. If it's shredded, similar to the texture of cole slaw, it will take approximately 5 minutes to cook to fork tender in boiling water; if it is in wedges, similar to the picture below, it will take approximately 10 minutes.
Is potatoes and cabbage healthy?
Boiled cabbage and potatoes are both low in calories and high in nutrients. One cup of boiled cabbage contains just 35 calories, while one medium potato contains around 130 calories. In addition to being low in calories, this recipe is also a good source of protein, fat, potassium, and vitamins C and K.
Low in Fat
Boiled cabbage and potatoes are naturally low in fat, making them a great choice for anyone looking to reduce their fat intake. This recipe contains just a small amount of fat, most of which comes from the butter. If you're looking for a low-fat side dish, boiled cabbage and potatoes is a great option.
High in Fiber
Both cabbage and potatoes are high in fiber, which is important for maintaining good digestive health. Fiber helps to keep you feeling full and satisfied, which can help you avoid overeating. It also helps to regulate your blood sugar levels, which is important for preventing diabetes.
Rich in Vitamins and Minerals
Boiled cabbage and potatoes are a great source of vitamins and minerals, including vitamins C and K. Vitamin C is important for maintaining a healthy immune system, while vitamin K helps to promote healthy bones. In addition to these vitamins, boiled cabbage and potatoes also contain a variety of other important nutrients, including potassium, which is important for maintaining healthy blood pressure levels.
Overall, boiled cabbage and potatoes are a delicious and nutritious side dish that offers a variety of health benefits. Whether you're looking for a low-fat option or simply want to add more fiber to your diet, this recipe is a great choice.
Looking for other recipes like this? Try these:
Pairing with Other Dishes
- Carrots: Roasted or steamed carrots make a colorful and nutritious addition to your plate.
- Meat: For a non-vegetarian option, add a ham hock for extra flavor or leftover ham during the cooking process.
- Pairs well with roasted chicken or my air fryer pork chops.
If you click on the number of servings in the recipe card below ⬇️ you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it a 5 star rating. ⭐️⭐️⭐️⭐️⭐️
Boiled Cabbage and Potatoes Recipes
- Cabbage one large head of green cabbage chopped or cut into wedges
- 1 lb Yukon Gold Potatoes cubed (no need to peel)
- 1 onion chopped
- 1 ½ cups chicken broth I used vegetable broth but any broth will work just fine!
- 6 tablespoon butter
- ½ teaspoon salt Pink Himalayan Salt is so much better for you than table salt but either is absolutely acceptable.
- ½ teaspoon black pepper
- Melt butter in a large skillet, large pot, or Dutch oven over medium heat. Add chopped onion to the melted butter and cook until soft and transparent, approximately 6 to 7 minutes, stirring occasionally.1 onion, 6 tablespoon butter
- Add potatoes, broth, cabbage (shredded cabbage will cook quicker than cabbage wedges but either can be used), salt, and black pepper. Stir gently.Cabbage, 1 lb Yukon Gold Potatoes, 1 ½ cups chicken broth, ½ teaspoon salt, ½ teaspoon black pepper
- Cover, reduce heat to medium-low, and gently simmer for 10 to 15 minutes stirring occasionally.
- Remove lid and increase the heat slightly to a medium-high heat. Continue cooking until most of the liquid has been cooked out and the cabbage and potatoes are fork tender stirring occasionally. Serve and enjoy!
As with any of my recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
- Don't leave food sitting out at room temperature for extended periods
- Never leave