Classic 3-Ingredient Cabbage & Potatoes

Ingredients (The Real 3 Main Elements)

• 1 medium head of green cabbage, cut into thick wedges

• 4 large russet or Yukon Gold potatoes, peeled and chopped into large chunks

• 1 large onion, finely diced

• • Pantry staples: 2 tbsp butter (or bacon grease if you have it), salt, heavy black pepper, and water/broth.

Instructions

1. Sauté the Base: In a large pot or Dutch oven, melt your butter (or bacon fat) over medium heat. Add the diced onions and cook until soft, translucent, and slightly golden (about 5 minutes).

2. Layer the Veggies: Place the potato chunks over the onions, and then arrange the thick cabbage wedges right on top (just like the layout in image_de09cb.jpg).

3. Simmer until Tender: Pour in enough water or vegetable/chicken broth to just hit the top of the potatoes (don't submerge the cabbage completely; you want it to steam). Season generously with salt and a lot of black pepper.

4. Cook: Bring it to a boil, then pop a lid on, turn the heat down to low, and let it simmer for 25 to 30 minutes. You'll know it's ready when the potatoes are fork-tender and the cabbage is beautifully soft and melt-in-your-mouth.