Cabbage Potato Butter Pan

Golden potatoes with sweet buttery cabbage and onions. Brown potatoes before adding cabbage to keep their crisp edges.

Why you’ll love this recipe

• Golden potatoes with sweet buttery cabbage and onions.
• Brown potatoes before adding cabbage to keep their crisp edges.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 1 lb potatoes, 1/2-inch cubes
• 4 cups cabbage, shredded
• 1/2 onion, sliced
• 2 tbsp butter
• 1/4 cup water
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Melt half the butter in a covered skillet

   Melt half the butter in a covered skillet. Add potatoes and measured water, cover and cook over medium 8 minutes.

2. 02

   Uncover and cook 5 minutes until potatoes brown

   Uncover and cook 5 minutes until potatoes brown. Move them to a plate.

3. 03

   Add remaining butter, onion and cabbage

   Add remaining butter, onion and cabbage. Cook 8–10 minutes until soft and golden.

4. 04

   Return potatoes and toss for 2 minutes

   Return potatoes and toss for 2 minutes. Serve hot with the buttery pan juices.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

Brown potatoes before adding cabbage to keep their crisp edges.

Make it your own

Use leeks instead of onion, rinsing away any grit.

What to serve with it

Spoon onto warm plates while the potatoes are hot. Serve any crisp pieces on top rather than burying them under the softer filling.

Storage & reheating

Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.