Skillet-Braised Cabbage with Potatoes and Carrots
Ingredients
- 1 medium green cabbage, cored and cut into 6-8 wedges
- 2 large carrots, peeled and cut into large chunks
- 2 large gold potatoes, peeled and cut into large chunks
- 1 tsp garlic powder
- 1 tsp oregano
- ½ tsp onion powder
- ½ tsp paprika
- ¼ cup olive oil or avocado oil
- ¾ cup vegetable broth or chicken broth
- 2 tbsp fresh parsley, finely chopped optional for garnishing
- sea salt and pepper to taste
Instructions
- Preheat the oven to 375℉. Place the cabbage wedges in the bottom of the pan in a large cast-iron skillet or oven-safe skillet.
- Next, place the potatoes and carrots around the cabbage wedges. Season the vegetables with garlic powder, onion powder, oregano, paprika, salt, and pepper to taste.
- Drizzle the oil over the top of the vegetables and pour the broth into the bottom of the skillet. Cover with a lid or foil.
- Bake for 1 hour, then remove the lid and bake for another 30 minutes, until the veggies are tender and lightly browned.Serve with a sprinkling of chopped parsley.