Red Cabbage Potato Skillet: A Delicious & Easy One-Pan Recipe

Red Cabbage Potato Skillet: Prepare to be amazed by this vibrant and flavorful dish that’s as easy to make as it is satisfying! Forget boring weeknight dinners; this skillet is a symphony of textures and tastes that will have everyone asking for seconds. Imagine tender potatoes, slightly sweet red cabbage, and savory seasonings all coming together in one pan – it’s a culinary masterpiece that takes minimal effort.

While the exact origins of combining red cabbage and potatoes in a skillet are a bit hazy, the pairing speaks to the resourcefulness of home cooks throughout history. Root vegetables like potatoes and cabbage were staples, readily available and affordable. Combining them in a simple skillet dish was a practical way to create a hearty and nutritious meal. In many cultures, cabbage, particularly red cabbage, is associated with good luck and prosperity, adding a touch of tradition to your dinner table.

People adore this Red Cabbage Potato Skillet for several reasons. First, it’s incredibly versatile. You can easily customize it with your favorite herbs, spices, or even add some protein like sausage or bacon. Second, the combination of the slightly earthy potatoes and the subtly sweet and tangy red cabbage is simply irresistible. The slight crispness of the potatoes against the tender cabbage creates a delightful textural contrast. Finally, and perhaps most importantly, it’s a one-pan wonder, meaning less cleanup! So, are you ready to experience the magic of this simple yet sensational dish? Let’s get cooking!

Ingredients:

• 1 large red cabbage, about 2 pounds, cored and thinly sliced
• 2 pounds Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 4 ounces bacon, diced (about 4-5 slices)
• 2 tablespoons olive oil
• 1/4 cup apple cider vinegar
• 2 tablespoons brown sugar, packed
• 1 teaspoon caraway seeds
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes (optional, for heat)
• Salt and freshly ground black pepper to taste
• 2 tablespoons chopped fresh parsley, for garnish
• Optional: 1/4 cup chopped walnuts or pecans, toasted, for garnish

Preparing the Ingredients:

1. First, let’s get our vegetables ready. Wash and dry the red cabbage thoroughly. Remove the outer leaves if they are damaged. Cut the cabbage in half through the core, then cut each half into quarters. Remove the core from each quarter by cutting it out with a knife. Thinly slice the cabbage using a sharp knife or a mandoline. Set aside.
2. Next, peel the Yukon Gold potatoes. I prefer Yukon Golds for this recipe because they hold their shape well and have a creamy texture. Dice the potatoes into roughly 1/2-inch cubes. Try to keep the pieces relatively uniform in size so they cook evenly. Place the diced potatoes in a bowl of cold water to prevent them from browning while you prepare the other ingredients.
3. Peel and dice the yellow onion. Mince the garlic cloves. Set both aside. I like to use yellow onions for their mild sweetness, but you can substitute with white or red onions if you prefer.
4. Dice the bacon into small pieces. I recommend using thick-cut bacon for a richer flavor, but any bacon will work. If you’re vegetarian or vegan, you can omit the bacon and add a tablespoon of smoked paprika to the olive oil for a smoky flavor.

Cooking the Bacon and Onions:

1. Place a large, heavy-bottomed skillet (cast iron is ideal) over medium heat. Add the diced bacon and cook, stirring occasionally, until the bacon is crispy and the fat has rendered. This usually takes about 5-7 minutes.
2. Remove the crispy bacon from the skillet with a slotted spoon and set aside on a paper towel-lined plate. Leave the bacon fat in the skillet – this will add incredible flavor to the dish!
3. Add the diced onion to the skillet with the bacon fat. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Be careful not to burn the onions. If they start to brown too quickly, reduce the heat slightly.
4. Add the minced garlic to the skillet and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.

Adding the Potatoes and Cabbage:

1. Drain the diced potatoes from the cold water and pat them dry with paper towels. This will help them brown nicely in the skillet.
2. Add the diced potatoes to the skillet with the onions and garlic. Stir to coat the potatoes with the bacon fat and onion mixture. Season with salt and freshly ground black pepper.
3. Cook the potatoes, stirring occasionally, until they are lightly browned and slightly softened, about 10-12 minutes. You want them to develop a nice crust on the outside.
4. Add the thinly sliced red cabbage to the skillet. It will seem like a lot of cabbage at first, but it will wilt down as it cooks.
5. Stir the cabbage into the potato mixture. Season with salt, freshly ground black pepper, caraway seeds, smoked paprika, and red pepper flakes (if using).

Braising the Cabbage and Potatoes:

1. Pour the apple cider vinegar over the cabbage and potato mixture. The vinegar will help to tenderize the cabbage and add a tangy flavor.
2. Sprinkle the brown sugar over the mixture. The brown sugar will balance the acidity of the vinegar and add a touch of sweetness.
3. Stir everything together well to combine.
4. Reduce the heat to low, cover the skillet, and let the cabbage and potatoes braise for 20-25 minutes, or until the cabbage is tender and the potatoes are cooked through. Stir occasionally to prevent sticking. If the skillet seems dry, add a tablespoon or two of water or broth.
5. Check the potatoes for doneness by piercing them with a fork. They should be easily pierced and tender. The cabbage should be wilted and tender as well.

Finishing and Serving:

1. Once the cabbage and potatoes are cooked through, remove the skillet from the heat.
2. Stir in the crispy bacon that you set aside earlier.
3. Taste and adjust the seasoning as needed. You may want to add more salt, pepper, vinegar, or brown sugar to suit your taste.
4. Garnish with chopped fresh parsley and toasted walnuts or pecans (if using).
5. Serve the Red Cabbage Potato Skillet hot. It’s delicious as a side dish or as a vegetarian main course. It pairs well with sausages, pork chops, or roasted chicken.

Tips and Variations:

• Add apples: For a sweeter and more complex flavor, add a diced apple (such as Granny Smith or Honeycrisp) to the skillet along with the cabbage.
• Use different potatoes: While Yukon Gold potatoes are my favorite, you can also use red potatoes or russet potatoes. Keep in mind that russet potatoes may become a bit more starchy.
• Add sausage: For a heartier meal, add sliced kielbasa or other smoked sausage to the skillet along with the bacon.
• Make it vegetarian/vegan: Omit the bacon and use olive oil for cooking. Add a tablespoon of smoked paprika to the olive oil for a smoky flavor. You can also add a can of drained and rinsed chickpeas or white beans for added protein.
• Spice it up: If you like a little more heat, add more red pepper flakes or a pinch of cayenne pepper.
• Add balsamic vinegar: For a richer, more complex flavor, substitute some of the apple cider vinegar with balsamic vinegar.
• Make it ahead: This dish can be made ahead of time and reheated. The flavors actually meld together even more as it sits.

Enjoy your delicious and comforting Red Cabbage Potato Skillet!

Conclusion:

This Red Cabbage Potato Skillet isn’t just another side dish; it’s a vibrant, flavorful, and surprisingly simple way to elevate any meal. The sweetness of the red cabbage perfectly complements the earthy potatoes, creating a delightful harmony of textures and tastes that will have everyone reaching for seconds. I truly believe this recipe is a must-try because it’s incredibly versatile, budget-friendly, and packed with nutrients. It’s the kind of dish that feels both comforting and exciting, a rare combination that makes it a winner in my book.

But the best part? You can easily customize it to your liking! For a heartier meal, consider adding some crumbled sausage or bacon. The smoky, savory flavors will add another layer of depth that’s simply irresistible. If you’re looking for a vegetarian option, try incorporating some chickpeas or white beans for added protein and texture. A sprinkle of toasted walnuts or pecans would also add a lovely crunch and nutty flavor.

Serving suggestions are endless! I love serving this Red Cabbage Potato Skillet alongside roasted chicken, grilled pork chops, or even a simple fried egg for a satisfying brunch. It’s also fantastic as a side dish for Thanksgiving or Christmas dinner, adding a pop of color and a unique flavor profile to the traditional holiday spread. For a lighter meal, you can toss it with a vinaigrette and serve it as a warm salad.

Don’t be afraid to experiment with different herbs and spices to create your own signature version. A pinch of smoked paprika, a dash of cayenne pepper, or a sprinkle of dried thyme can all add a unique twist. And if you’re feeling adventurous, try adding a splash of apple cider vinegar or balsamic glaze for a touch of acidity and sweetness.

I’ve made this recipe countless times, and it always receives rave reviews. It’s a crowd-pleaser that’s perfect for weeknight dinners, potlucks, or any occasion where you want to impress your guests without spending hours in the kitchen. The vibrant color of the red cabbage makes it visually appealing, while the delicious flavor makes it a culinary delight.

So, what are you waiting for? Gather your ingredients, preheat your skillet, and get ready to experience the magic of this Red Cabbage Potato Skillet. I promise you won’t be disappointed. It’s a recipe that’s sure to become a staple in your kitchen, just like it has in mine.

I’m so excited for you to try this recipe! Once you’ve made it, please come back and share your experience in the comments below. I’d love to hear about any variations you tried, what you served it with, and what your family and friends thought. Your feedback is invaluable and helps me continue to create recipes that you’ll love. Happy cooking! I can’t wait to hear all about your culinary adventures with this delicious and easy-to-make dish. Let me know if you have any questions, and I’ll be happy to help. Enjoy!

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