Cabbage Potatoes Skillet Recipe For Easy Weeknight Dinners

Question 1

What potatoes are best for cabbage and potatoes?

Accepted Answer

Yukon Gold are a great all-purpose choice for cabbage and potatoes because they hold shape and brown nicely. Use Russets if you want a fluffier interior and extra crispness; red or new potatoes work if you prefer a firmer, waxy texture. Whatever variety you pick, try to choose similarly sized tubers so cubes cook evenly. For a balanced weekday dish, Yukon Gold gives the creamiest texture with a golden crust.

Question 2

How should I cut and cook the potatoes so they get crispy with the cabbage?

Accepted Answer

Cut potatoes into roughly 1/4-inch cubes for even browning. Dry the cubes well after rinsing or parboiling to remove surface starch. Use a neutral oil with a high smoke point (vegetable, canola, or sunflower) and heat the pan to medium-high. Cook in a single layer without overcrowding, stirring every 4–6 minutes until golden (10–15 minutes total). Add shredded or thinly sliced cabbage in the last 5–7 minutes so it wilts without steaming the potatoes. Finish with salt and pepper to taste.

Question 3

Can I add protein to make cabbage and potatoes a complete meal?

Accepted Answer

Yes. Quick stovetop options: fry 1–2 eggs per serving and serve on top, toss in cooked bacon or sliced smoked sausage, or stir in a drained can (about 1 cup) of white beans for a vegetarian boost. For plant-based protein, add cubed, pan-seared tofu or roasted chickpeas. Add cooked proteins toward the end so they warm through without overcooking; for eggs, cook in the same skillet to pick up flavor.

Question 4

How should I store, reheat, and freeze leftover cabbage and potatoes?

Accepted Answer

Cool leftovers to room temperature, then store in an airtight container in the refrigerator for 3–4 days. Reheat in a skillet with a little oil over medium heat for 5–8 minutes to revive crispiness; the microwave works but will soften the texture. You can freeze cooked cabbage and potatoes for up to 2 months—spread on a tray to flash-freeze, then transfer to a freezer bag. Thaw overnight in the fridge and re-crisp in a hot skillet or 400°F oven for 10–15 minutes.

Question 5

How many calories are in a serving of cabbage and potatoes, and how can I make it lighter?

Accepted Answer

A typical serving (about 1–1.5 cups) ranges from roughly 250–400 calories depending on potato amount, oil used, and added protein. Example: 1 cup cooked potatoes ~130–160 kcal, 1/2 cup cooked cabbage ~10–15 kcal, plus 1 tablespoon oil ~120 kcal (shared across servings). To reduce calories, use a cooking spray or 1 teaspoon oil, roast instead of pan-frying, increase cabbage ratio, or add lean protein like egg whites or white beans.

Ingredients

Instructions

Last Step:

Notes

Nutrition