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Recipes » Main Dish » Southern Cabbage and Potatoes
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What You'll Need


1 cup diced onion

½ cup diced green bell pepper

½ cup diced red bell pepper

½ cup diced carrots

3 garlic cloves, minced

½ tsp onion powder

½ tsp garlic powder

½ tsp smoked paprika

1 tsp Italian seasoning

½ tsp Tony Chachere’s Lite Creole Seasoning

1 cup low-sodium vegetable broth

8 cups coarsely shredded cabbage (about ½ head)

5 cups cubed gold potatoes

½ cup frozen peas


How to Make It


1 Sauté mirepoix (onion, green bell pepper, red bell pepper, and carrots) in a wide, heavy-bottomed skillet for about 10 minutes on medium-low, stirring frequently. Add vegetable broth as needed, one tablespoon at a time, to prevent sticking.

2 Add garlic and sauté for an additional minute.

3 Add ½ cup of broth along with onion powder, garlic powder, smoked paprika, Italian seasoning, black pepper, and Tony Chachere’s. Stir to combine.

4 Simmer on medium-low for about 3 minutes.

5 Add potatoes and stir. Add cabbage and remaining vegetable broth. Cover and simmer on medium-low for 5 minutes before stirring everything to combine well.

6 Keep covered and reduce heat to low. Simmer for 15 minutes, stirring occasionally.

7 Add the peas, stir, cover, and cook for an additional 10 minutes.

Cooking Tips

Substitute the Tony Chachere’s Lite Creole Seasoning with any seasoning of your choice and add ½ tsp of dried cayenne.

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