Creamy Potatoes with Cabbage

Name: Creamy Potatoes with Cabbage
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Ingredients: 1/2 cup olive oil; 1 clove garlic, smashed and peeled; 1 medium onion, chopped; Kosher salt; 1 small head savoy cabbage, cut into 1-inch pieces; 1 pound Yukon gold potatoes, peeled and quartered; 3 1/2 to 4 cups chicken broth, homemade preferred; 2 tablespoons chopped chives

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Level: Easy

Total: 45 min
Active: 10 min

Yield: 4 servings

Level: Easy

Total: 45 min
Active: 10 min

Yield: 4 servings

Ingredients

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1/2 cup olive oil

1 clove garlic, smashed and peeled

1 medium onion, chopped

Kosher salt

1 small head savoy cabbage, cut into 1-inch pieces

1 pound Yukon gold potatoes, peeled and quartered

3 1/2 to 4 cups chicken broth, homemade preferred

2 tablespoons chopped chives

Directions

Heat a medium Dutch oven over medium heat. Add 1/4 cup of the oil to the pan along with the garlic and onions. Season with 1/2 teaspoon salt. Cook the onions slowly, stirring often with a wooden spoon, until they are soft and tender, about 8 minutes. Add the cabbage and an additional 1/2 teaspoon salt and stir to combine. Cook until the cabbage wilts, about 2 minutes. Stir in the potatoes and enough broth to cover the mixture. Season with 1 teaspoon salt. Bring the mixture to a simmer and cook, stirring often, until the liquid is reduced by half, the potatoes are tender and the cabbage is silky and soft, 30 to 35 minutes. Using a potato masher or a whisk, crush the mixture until it loosely resembles the consistency of mashed potatoes. Stir in the remaining 1/4 cup oil and serve sprinkled with chives.