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Recipes » Main Dish » Southern Cabbage and Potatoes
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  • 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


  • 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

  • 1. 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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