Smothered Savoy Cabbage and Potatoes is one of those cozy meals that instantly takes me back to my childhood. My grandma makes it almost every week during the fall and winter, and she usually serves it with pork cutlets or meatballs. Cabbage with potatoes is a hearty, simple, and healthy side dish.
I love how No garlic Smothered Savoy Cabbage and Potatoes has a wonderful slightly creamy texture that charms you from the very first bite, and that it reheats amazingly well. My husband and I sometimes make it as a meal prep, and we usually serve it with meatballs.
Allium-free Savoy Cabbage and Potatoes is a delicious no onion no garlic recipe that you can enjoy if you suffer from acid reflux. Besides that, it is a low cholesterol diet recipe, so you can enjoy it if you have problems with cholesterol too. I hope that you will enjoy my no garlic Smothered Savoy Cabbage and Potatoes as much as I do!
Ingredients
- Savoy cabbage
- Potatoes
- Salt
- Butter: both types of butters are fine. If you choose a salted one, it will bring a little bit of salt to the meal.
- Black pepper
See recipe card at the bottom of this post for quantities
Equipment
- Large pot
- Potato peeler
- Cutting board
- Chefs knife
- Colander
- Wooden spoon
- Measuring spoons
How to make no garlic Smothered Cabbage And Potatoes?
Here is a quick overview of how to make no onion no garlic recipe with step-by-step photos. Check out the full ingredients & instructions in the recipe card below.
Wash and cut savory cabbage and wash, peel and cut potatoes.
Put potatoes to cook.
Add savory cabbage to the potatoes after some time, and continue cooking until done.
Drain, and return to the pot.
Add butter to the savory cabbage and potatoes, and gently mix until combined.
How to clean and prepare savoy cabbage
Savoy cabbage can seem like a nightmare and impossible to clean, and prepare. Don’t worry, I will explain now how to make it quick and easy.
First, inspect the savoy cabbage, and remove outer leaves that are browned, or broken, or the very tough ones. Wash the savoy cabbage, and quarter the cabbage through the core, then cut the core from each place and discord the core. Then cut the savoy cabbage in 3 or 4 lengthwise cuts. Separate any leaves that are stuck together.
Can I use Kale instead of Savoy Cabbage?
You can use kale instead of savoy cabbage. Take in consideration that kale is more bitter than savoy cabbage, so the meal will have a bit more bitterish flavor.
When cooking, add de-stemmed, roughly chopped kale in the last 5 to 7 minutes of cooking.
Best Potatoes for Texture
The texture of smothered savoy cabbage and potatoes is flexible and really depends on your taste. Since potatoes are one of the main ingredients, you can decide how creamy or chunky you’d like the dish to be. If you prefer less creaminess, go for waxy potatoes like Red or New potatoes because they’re lower in starch and hold their shape better. If you want something in between, Yukon Gold is a good all-purpose choice. Just be sure to drain the potatoes as soon as they’re cooked and then mix with butter.
Tips for an Extra Creamy Texture
If you love a creamier texture (like I do), use starchy potatoes such as Russet. As they cook, they naturally break down and create a fluffy, falling-apart consistency. To make the dish even creamier, cook them 5 to 7 minutes longer and don’t drain them completely (leave less than a tablespoon of cooking water in the pot). Then, add butter and gently mash with a wooden spoon so the potatoes become soft and creamy without turning into a puree.
Butter vs. Olive Oil in Smothered Cabbage and Potatoes
In my family, Smothered Cabbage and Potatoes was originally made with olive oil.
When I was little, one of my aunts made extra virgin olive oil as a hobby. She had an olive grove by the sea in Istra, and she would always share some with us. We treasured that oil.
Extra virgin olive oil has a slightly bitter and peppery flavor, and even a small amount adds a zesty note to the dish. If you enjoy more bitter flavors, you’ll love swapping butter for olive oil. Be sure to use extra virgin olive oil because it brings the best flavor, and since it’s added at the very end of cooking, it’s safe to use.
Butter, on the other hand, makes the dish creamy and gives it a milder taste. If you’re cooking for children or someone with sensitive taste buds, butter is the better choice.
Personally, I prefer butter because it makes the dish creamy without adding bitterness. I’m not a big fan of bitter flavors, and sometimes they even trigger my acid reflux.
So whether you choose butter or extra virgin olive oil, it all comes down to the flavor and texture you enjoy most.
Can I Use Stock Or Broth Instead Of Water?
If you love the flavor of stock or broth, then you could try to make it with it. If you decide to substitute water with broth or stock, take care that it is allium-free. However, if you have acid reflux, or follow a low cholesterol diet then I do not recommend using stock or broth. It will add extra calories to the meal, and make it harder to digest.
What to Serve with No Garlic Smothered Savoy Cabbage and Potatoes
Cabbage and potatoes make a delicious, slightly creamy side dish that pairs beautifully with many main courses. It works especially well with meat dishes, and even with fish if you include it in your diet.
In my family, we often serve Smothered Savoy Cabbage and Potatoes alongside:
How to store Breakfast Bacon Muffins?
Refrigerator
Store no garlic Smothered Savoy Cabbage and Potatoes in an air tight container for up to 4 days.
Freezer
I do not recommend freezing this meal because it will lose the texture. The potato will become grainy, and not tasty.
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Smothered Savoy Cabbage And Potatoes
Ingredients
- ½ small sized head savoy cabbage about 1 lb or 450g
- 2 lb potatoes 900g
- salt to taste
- 1 tablespoon butter
- black pepper to taste optional
Instructions
- Wash, quarter the savoy cabbage, cut out and discard the core, and cut the savoy cabbage in 3 or 4 lengthwise cuts to get stripes.
- Add water to the large pot, and add salt. Taste the water because it should be salty as you want the finished dish. Add more salt if necessary.
- Peel and cut potatoes in the medium cubes, and add them to the pot with salted water.
- Bring to a boil over high heat. Reduce to an active simmer and cook for 10 minutes.
- After 10 minutes, add savoy cabbage, and continue cooking for next 10 to 15 more minutes or until the potatoes are fork tender and the savoy cabbage is soft.
- Drain cooked potatoes and savoy cabbage, and return it to the pot. Add butter that is cut into pieces to the potatoes and gently mix it with a wooden spoon to combine. Optionally, you can add black pepper for extra flavor.
Notes
- Instead of butter, you can use extra virgin olive oil. Use ½ tablespoon olive oil instead of butter.
- Black pepper is optional, and if you prefer a slightly spicy flavor, then add it at the end. Instead of black pepper, you can add crushed red peppers.
- If you like the flavor of the broth or stock, and you love cooking with it, then you can substitute part of the water or whole amount with broth or stock. Broths and stocks are ingredients where alliums may be hidden, so if you are using broth or stock make sure that is allium-free.
Need more recipe ideas?
Check out these recipes:
- No Onion Meatball Salad
- Cauliflower Casserole
- Homemade Mint Salad Dressing
- Mushroom Risotto
- Low Fat Kale Meatball Soup Without Onion And Garlic
If you need more recipes, check out my meal plan! There you will find 20 unpublished no onion no garlic recipes! Get exclusive recipes without onion & garlic and cheer up your dinner time with delicious meals!
