Stewed cabbage and Irish potatoes are a match made in heaven. Cabbage is something I usually save for salads, but when I do cook it I love to stew it with lots of other vegetables. The result is a bright, flavorful dish that pairs perfectly with Irish potatoes — a combination I learned from my aunt in Cameroon.
My aunt boiled the potatoes and then deep-fried them to get a crispy exterior and great texture. To keep this version lighter, I brush boiled potatoes with vegetable oil and bake them instead of frying. It still gives excellent texture while being a bit healthier.
The stewed cabbage is simple and fresh: cabbage, carrots, tomatoes, onions, and bell pepper. If you have green beans or green onions on hand, they make a lovely addition. Fresh tomatoes are best; I once used a can of diced tomatoes when I was low on fresh ones, but the flavor is superior with fresh tomatoes.
All these ingredients come together into a savory pot of stewed vegetables with cabbage taking center stage. It’s a genuine vegetable celebration — flavorful, satisfying, and far from boring.
This dish works well on its own as a hearty vegetable meal, or you can serve it alongside grilled fish or roast chicken for a more balanced plate.
Stewed Cabbage and Irish Potatoes
Ingredients
For the cabbage
- 1 medium cabbage, chopped
- 8 tomatoes, chopped
- 1 onion, chopped
- 2 small Maggi or Knorr seasoning cubes
- 1 large carrot, chopped
- 1/2 green bell pepper, chopped
- 2 garlic cloves, chopped
- 3 tablespoons vegetable oil
- 1 hot pepper (habanero or scotch bonnet), optional
- 1 teaspoon salt
For the potatoes
- 20 small Irish potatoes
- 1/4 teaspoon salt
- 1 tablespoon vegetable oil
Instructions
For the cabbage
- Bring 8 cups of water and 1/2 teaspoon salt to a boil. Turn off the heat, add the chopped cabbage, cover, and let sit for 5–10 minutes. Drain, rinse with cold water, squeeze out excess water, and set aside.
- Heat vegetable oil in a pot and sauté the chopped onion for about two minutes.
- Add the chopped tomatoes and cook with the onions until they break down and lose their raw sourness, stirring occasionally.
- Stir in the garlic and simmer for two minutes.
- Add salt and Maggi or seasoning cubes, then mix well.
- Add the cabbage, carrot, and bell pepper. Mix to combine and cook together for about five minutes, then remove from heat.
For the potatoes
- Peel, wash, and boil the potatoes in salted water until tender.
- Drain the potatoes and arrange them on a greased baking sheet.
- Brush the potatoes with vegetable oil and bake in a preheated oven at 450°F (230°C) for about 15 minutes, or until lightly browned.
- Remove from the oven and serve alongside the stewed cabbage.
Notes
If you prefer, deep-fry the boiled potatoes for a crispier finish instead of baking.
Other vegetables that work well in the stew include green beans, green onions, or chopped celery. Add them during the final simmer so they remain tender-crisp.
Nutrition
Carbohydrates: 52 g |
Protein: 8 g |
Fat: 10 g |
Fiber: 11 g |
Vitamin C: 127 mg
Additional Info
If you make this, please tag me on Instagram @preciouscore — I’d love to see your photos!