Ingredients:

  • 2 tablespoons neutral oil (canola or vegetable) — 30 ml
  • 1 medium yellow onion, thinly sliced — about 1 cup / 150 g
  • 3 cloves garlic, minced — about 9 g
  • 1 1/2 pounds potatoes, peeled or scrubbed and cut into 1/2-inch (1 cm) cubes — 680 g
  • 1/2 small head green cabbage, cored and thinly sliced — about 6 cups / 500 g
  • 1 1/2 cups low-sodium vegetable or chicken stock — 360 ml
  • 1 tablespoon Dijon mustard — 15 g
  • 1 teaspoon smoked paprika (or regular) — 2 g
  • 1 tablespoon apple cider vinegar (or white) — 15 ml
  • 1/2 teaspoon kosher salt, plus more to taste — 3 g
  • 1/2 teaspoon black pepper — 1 g
  • 2 tablespoons chopped fresh parsley (optional) — 8 g
  • Optional add-ins: 4 oz bacon, diced (optional) — 115 g
  • Optional add-ins: 12 oz smoked sausage, sliced (optional) — 340 g

Instructions:

  1. Prep: Peel or scrub and cube potatoes to 1/2-inch pieces. Thinly slice the onion and cabbage and mince the garlic. If using bacon or sausage, dice or slice now.
  2. Brown aromatics and optional meat: Heat a large heavy skillet over medium-high and add 1 tablespoon oil or reserved bacon fat. If using bacon or sausage, cook until browned, 5–7 minutes, then remove with a slotted spoon and set aside.
  3. Cook onion and garlic: Add the remaining oil if needed, then add the onion and cook, stirring, until translucent and edges begin to brown, about 4–6 minutes. Add garlic and cook 30–60 seconds until fragrant.
  4. Sear the potatoes: Push the onion and garlic to one side, add the cubed potatoes in a single layer, and let them sear undisturbed 3–4 minutes. Stir and continue to cook until edges are golden, about 6–8 minutes total.
  5. Add cabbage and liquids: Add the sliced cabbage and smoked paprika and toss to combine. Pour in the stock, then stir in Dijon mustard, vinegar, salt and pepper, scraping any browned bits from the pan.
  6. Braise until tender: Reduce heat to medium-low, cover, and simmer until potatoes are fork-tender and cabbage is soft, about 12–15 minutes, stirring once or twice for even cooking.
  7. Finish and serve: Remove the lid, increase heat to medium-high to evaporate excess liquid and encourage caramelization for 2–4 minutes. Stir in reserved bacon or sausage if using, adjust seasoning, garnish with parsley, and serve.