Southern Cabbage and Potatoes
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.
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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