| Level: | Easy |
| Total: | 45 min |
| Active: | 10 min |
| 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 430 |
| Total Fat | 30 g |
| Saturated Fat | 4 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 9 g |
| Cholesterol | 7 mg |
| Sodium | 1010 mg |
Reviews
A nice/different change for a side dish.
This was delicious! Took a little longer for liquid to cook down- but it eventually did! We just drizzled olive oil on our servings instead of adding the last 1/4 cup of oil. Never cooked cabbage before and I loved it. Reminded me of having something like it when I was little so I added a splash of white vinegar to mine. Delicious!!
Divine! Such a great way to use cabbage. A versatile side dish. Thanks, Giada!
This was awesome! Great substitute for ordinary mashed potatoes & soggy cabbage. Will definitely add this to my St. Paddy’s Day menu.
I just watched her make on TV. The finished dish looks so soupy??? I make a similiar cabbage and potato dish with my corned beef. You must drain the potatoes after they cook and the cabbage has so much water content it tends to be soupy even after you drain it. I mash the two together with a half stick of butter and that is almost too much liquid. AND why in the world would you peel Yukon Gold Potatoes??
This was great! I was a little worried because I only had red cabbage. But I halved the recipe but otherwise followed exactly. I added a bit of heavy cream at the end and I topped with a lil parm cheese. I put it in a casserole dish and baked the next day for 30 minutes at 375 until heated through. Delicious! My husband couldn’t believe there was no butter!
I was hesitant to try Giadi’s potatoes and cabbage recipe. It was a departure from the traditional red potatoes that I usually make with my corned beef. And no cream?! I’m glad that I gave it a shot – they were delicious! I know we will make our potatoes like this from now on. The flavors was amazing. I did deviate slightly and finished the dish with a few pads of butter. I just had to.
I watched her make this on tv just now. I’ve been making and eating, mashed potatoes for all of my 66 years, and colcannon for the last 20. 1/2 cup of olive oil, it looked to be most of a cup, in this mess of soup, is neither mashed potatoes or colcannon!!!!! My gag reflex kicked in as I tried to imagine what it would taste like.
It was a disgusting looking re-imagining of two comfort foods I love and eat a lot. Half a cup of olive oil does not make old favorite recipes better!!!