2 tsp, or ghee
2 cup(s), chopped, thinly sliced
3 clove(s), finely chopped
Uncooked green cabbage
1 pound(s), (about ½ head), cored and coarsely chopped
½ pound(s), peeled and cut into 2-inch pieces, halved if thick
Uncooked russet potato
½ pound(s), peeled and cut into 1-inch cubes
1 tsp, or more to taste
½ tsp, coarsely ground, or more to taste
Distilled white vinegar
- In large skillet, heat oil over medium-high. Add onions and cook, stirring often, until beginning to wilt, 2 to 3 minutes. Add garlic and cook, stirring constantly, just until fragrant, about 30 seconds.
- Mix in cabbage, carrots, potatoes, 1 tsp salt, and 1⁄2 tsp black pepper. Cook, stirring often, until vegetables begin to caramelize in spots, 1 to 2 minutes. Stir in broth, vinegar, and maple syrup. Reduce heat to medium-low. Cover and simmer, stirring occasionally and adding more water by tablespoonful if cabbage sticks to pan, until potatoes are tender, 25 to 30 minutes. Season to taste with salt and black pepper.
- Serving size: 1/2 cup