Clara Le.

Smothered cabbage and potatoes

Published on
Cover Image for Smothered cabbage and potatoes


  • 5 tbsp butter
  • 1 onion, sliced
  • red pepper flakesoptional
  • fennel seedsoptional
  • 2 slices dried salami, cut into small piecesoptional
  • 1 green cabbage, cut into bite-sized pieces
  • 1 cup broth
  • 10 small potatoes, cut into 2 cm chunks
  • salt
  • pepper
  • 1 splash white vinegar or lemon juice


  1. In a Dutch oven, melt butter over medium heat. Add onion, red pepper flakes, fennel seeds, salami and cook until the onion softens.
  2. Add cabbage, potatoes, broth, salt and pepper.
  3. Cover, reduce heat to medium-low and simmer for 10 minutes, stirring occasionally.
  4. Remove lid and increase heat to medium-high. Cook until most of liquid has evaporated (about 12 to 14 minutes), stirring occasionally.
  5. Finish with a splash of white vinegar or lemon juice.

Link to original recipe