This quick and easy Potato Mushroom Cabbage Saute is perfect for a weeknight side dish. However, it’s elegant enough to serve for company! It’s a No Need to Measure Recipe – so you just toss in a little of this and a little of that. Don’t have exactly what the recipe calls for? No problem, it’s still going to be delicious!
Do you ever have those days where you’re just tired of your usual tried and true side dishes? I was having that day when I created this Potato Mushroom Cabbage Saute. None of the usual suspects lingering in my fridge sounded appealing.
I was making Simply the BEST Pork Chops Ever, and I wanted a side dish worthy of them. I had a half bag of Dutch Baby Potatoes, which are my favorite potatoes to cook with. They’re small and cook up nicely and fast. You can roast them, grill them, boil them, and even microwave them and they are ALWAYS delicious. I try to keep a bag on hand for those days that we’re craving a hearty side dish. But roasted potatoes weren’t calling my name, they sounded a little blah for what I wanted.
I had a half head of cabbage that was on it’s last viable day in our fridge. I could do sauteed cabbage – it’s easy and delicious, plus it’s one of my boyfriend’s favorite sides. But that seemed too pedestrian for this meal… and I had just made it the week before.
I had a carton of mushrooms that I had bought to saute in garlic and butter to top Simply the BEST Pork Chops Ever, but even that didn’t sound right to me. And then it hit me, Potato Mushroom Cabbage Saute! How could I go wrong with all of those delicious ingredients, easily tossed together in a pan?? Needless to say – it was outstanding!!! And now is a household favorite. We actually had some left overs that I used in a quiche for company the next night, and it was incredible!
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- 2 cups Dutch Baby Potatoes, halved
- 6 - 8 oz Baby Portabello Mushrooms, Sliced
- 1/3 head Cabbage, sliced in to 1/2 inch strips
- 2 - 3 TBSP Olive Oil, Butter (or half butter and half bacon grease)
- 2 Tbsp fresh Thyme
- 3 green onions, sliced
- Salt & Pepper to taste
- Heat a large non-stick pan or skillet, to medium high heat. Add butter or olive oil to the pan.
- Add mushrooms and cook until slightly almost browned on each side, about 7 minutes. Add potatoes, cut side down. Cook for another 5 minutes. Add cabbage, green onions and thyme, stirring to incorporate. Season with a bit of salt and pepper.
- Cook until potatoes are cooked through and cabbage begins to soften slightly, about another 5 - 7 minutes, stirring occasionally. Season with salt and pepper to taste.
- Serve and enjoy!
- Should you have leftovers, toss them into an egg scramble or a quiche!
Oh man, that looks so good. I am dying to make this now because I am totally drooling over your photos.
So simple and yet I love the contrast in flavours. This is a great side dish for an easy dinner!
I have not heard of no need to measure before! Sounds exactly like my type of cooking! This is a great idea for when I have too much cabbage in the fridge (happens more often than it should)
This sounds like the perfect accompaniment to steak or chicken! We don’t usually sautéed cabbage, but this would be a great way to use up the rest of a head of cabbage!
this looks so good, love the combo of mushroom and potato with cabbage this reminds me of some dumplings i would have a restaurant when I lived in Cambridge, MA. SO good and I could totally go for this as a side on Friday night dinners.
This is definitely a different kind of side dish. It looks delicious. I like how it’s so unique.
You got me with the no need to measure! This looks great and full of flavor. My Husband would love it.
This is pretty much a combination of all my favourite veggies! Looks so tasty and delicious and perfect side for any meats! Dying to try!
This looks hearty and delicious. This is the kind of meal I like to make in the fall, served with hot crusty bread and freshly made thyme butter. yum.
It’s great when you can toss together a whole load of things from the fridge and make a great side. This sounds yummy although I’m not the biggest fan of cabbage x
This looks so good. It’s a great option for a side dish but I could see vegans and vegetarians using it as a main course.
I used to not like mushrooms, but lately, I’ve become obsessed with trying new mushroom recipes. My favorites are oyster and portobello. They have such great flavor.
Oh my goodness does this ever look delicious! I would love to do something like this up for my family. They’d really enjoy it I think!
This looks delicious and would be a perfect side dish. I love mushrooms! I definitely want to make this.
This looks really good! The dutch potatoes are one of my favorites too – and I am always looking for ways to add cabbage to our meals -this looks perfect thanks!
Alright, now I have something for dinner!! Ha-ha. Thank you very much for sharing this awesome and easy recipe!
I’m making this side dish. This a combo of three of my favorite foods. I know I am going to love it. This recipe is amazing.
Nice dish you did there! I love cabbage, I love potatoes and mushrooms, I guess this is the dish of my dreams! Yum!
This looks really good! It seems like it could be a side or even a whole meal if you serve it over rice or something.
I always like to try out new side dishes but I’ll have to do without the mushrooms
This is such a hearty dish which I’m sure is full of flavors. I can’t believe how easy it is to prepare too.
My kind of recipe…toss and go. Perfect for using stuff up, and each time it can be a little different. Great make and take dish.
Sounds like an easy side dish to make that’s also very tasty! I like that you don’t really have to measure stuff, you can simply toss everything together and that’s it! Convenient, easy, and tasty!
I love the different combinations of textures here. My husband and I are big fans of use-up-the-veggies sautes. And mushrooms are just soooooo good!
My kids would love this dish! Every once in a while I just sauté cabbage for them and they like it, but with mushrooms and potatoes it’s even better!
I like all the veggies in this recipe. Great idea to combine them into a convenient and easy side dish!
I love finding veggie combos that just seem to work! I love mushrooms and potatoes too! I will have to give this a try!
Yum! I agree, leftovers scrambled into eggs is an eggcelent idea. I do that all the time with different dishes. Makes for some really delicious breakfasts!
This recipe sounds like a good dinner! I like that you don’t have to measure – makes meal prep so much faster.
Pinning for St. Pat’s (and for all the days in between!)
Ah! This would make a great St. Pat’s recipe. A nice departure from boiled cabbage.
I love potatoes, even though I try to exclude it from my nutrition plan. This saute looks very delicious and I actually have all the ingredients needed. Perhaps I will cook for tonight!