Michele's Skillet Supper

If you’re looking for a quick weeknight dinner that’s perfect for using up those home-grown vegetables, look no further than Michele’s Skillet Supper! This can work great for a quick and hearty vegetable side, or by adding a protein, it’s a fantastic one-pot dinner.

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Course: Dinner, Main Course, Side Dish

Cuisine: American

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: servings

Calories: 172kcal

Author: Carolyn Thomas

Equipment

Skillet
Cutting Board & Knife

Ingredients

1 whole onion or 2 leeks
1 small cabbage
4 medium potatoes peeled and diced
2 Tablespoons butter
¼ teaspoon dried thyme
⅓ cup water
¼ teaspoon salt
black pepper to taste
2 cups cooked ham or other protein

Instructions

Peel and coarsely chop the onion, rinse and roughly chop the cabbage, scrub potatoes and peel if desired, then cut into ½-inch cubes. Cut away any green skin from potatoes as it tastes bitter.
Heat a large skillet over medium heat. Add butter to melt. Sauté onion and thyme until softened, about 5 minutes.
Reduce heat slightly. Add cabbage, water, salt, and pepper and cook for 10 minutes, covered.
Stir in potatoes and ham, if using. Cover and cook until tender, 10-12 minutes.
Serve warm.

Notes

Recipe Tips

Use any kind of potato.
Substitute leftover chicken, turkey, or beef in place of ham.
For extra color, add 1-2 cups chopped kale or Swiss chard with the cabbage.
To make it spicy, add crumbled, cooked Italian sausage in place of ham.
You can swap your favorite herb for thyme – paprika is another great choice.

Nutrition

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