Creamy Potatoes with Cabbage

Save Recipe
  • Level: Easy
  • Total: 45 min
  • Active: 10 min
  • Yield: 4 servings
Share This Recipe


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 


  1. 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.