Let Me Tell You About This Cozy Classic

Alright, before we get into the nitty-gritty of Melt Away Creamy Cabbage Potatoes + Carrots, let me just say — this dish takes me straight back to my grandma’s kitchen, all linoleum floors and that oddly comforting smell of cooked cabbage (which, by the way, is way better than it sounds when you get it right). The first time I ever tried to make this by myself, I got distracted chatting on the phone and ended up burning the bottom so bad it looked like I’d tried to cook a tire. But hey, that’s how you learn, right?

Now it’s a family staple whenever the weather turns gray or someone’s feeling a bit off, so basically every other week here in Yorkshire. And I sort of love how you only need a big old pot, simple veg, and a splash of something creamy — no fussing with fancy ingredients or gadgets (unless you want to get all chef-y, but more on that below).

Why I Keep Coming Back to This Recipe

I make this when I want everything to taste like a hug in a bowl. My family goes a bit wild for it; my cousin actually hoarded the leftovers last Christmas. It’s one of those things that somehow tastes even better the next day, although, if I’m being honest, leftovers are kind of rare around here. (Full disclosure: I used to think creamy cabbage was a silly idea — but wait ’til you try it!) Plus, it’s good for clearing out the veggie bin. And, a confession — there was a time I tried to make it with just water instead of milk or cream (long story, low on groceries), and wow, bland city! Don’t do what I did on that front.

What You’ll Need — But Feel Free to Improvise

1 medium white cabbage, chopped (green cabbage’s fine too — honestly, whatever you’ve got chilling at the back of the fridge)
3-4 biggish potatoes (Yukon Gold is my go-to, but I’ve used anything from Maris Piper to those random red ones and it’s always worked out)
3 carrots, peeled and sliced (or, just give ‘em a scrub if you can’t be bothered peeling, I won’t tell)
1 large onion, diced (Confession: I sometimes skip this if I’m feeling lazy, but it does add a nice background note)
3 cloves garlic, smashed and chopped
500ml veggie stock (chicken stock works too, especially if you want it a bit richer — cube, carton, whatever, I cannot tell the diff most days)
150ml double cream (or half-and-half if you’re across the pond; I’ve even slung in some sour cream in a pinch and it was a bit zippy, which isn’t bad at all)
A knob of butter — the more the merrier
Salt and black pepper, to taste
Handful of fresh parsley, chopped (totally optional)

How I Make My Melt Away Creamy Cabbage Potatoes + Carrots

Chop and prep: First off, give your veggies a rough chop. Cabbage in chunky hunks, potatoes in cubes (ish), carrots in rounds. Don’t worry about perfection — as they say in Leeds, just give it a go.
Sauté the base: Butter in a giant pot (seriously, use a big one — I’ve overflowed this more than once). Chuck in the onion, sauté till soft, then toss in the garlic for a minute so it doesn’t burn.
Veggies pile-in: Toss in the carrots, potatoes, and cabbage. It’s going to look ridiculous — like it’ll never all fit — but trust me, it cooks down a ton. Stir it around a bit so everything gets buttered up. This is usually when I sneak a little taste of carrot, just to check if it’s sweet enough. Actually, no, always do that, it somehow makes a difference.
Add the stock: Pour over your stock. Bring it all up to a gentle simmer. Cover and cook for about 20 minutes, until the potatoes and cabbage have gone all soft-round-the-edges. Don’t panic if it looks like a bit of a mess at first, promise it comes together.
Get creamy: Remove the lid, turn the heat down, and splash in your cream and half your parsley. Let it bubble gently another 5-10 minutes to thicken, give or take (on second thought, don’t let it go crazy or it’ll split — has happened to me more than once when I’m distracted).
Final touches: Season well with salt and pepper, maybe another blob of butter if you’re feeling devil-may-care. Taste, taste again (I know, but it helps). Top with parsley, if you’re feeling fancy.

What I’ve Learnt Along the Way… Notes Worth Reading

Don’t get stingy with the butter; it really does something for the cabbage.
If it seems too thick, just add a splash more stock or milk. I once added water when I was out of milk and it tasted, um, sad.
Let it sit 10 minutes before eating — the flavors settle, and you won’t burn your tongue (which I do, almost every time).

Variations — Some Brilliant, Some… Not

Chucked in a handful of peas once — actually pretty nice.
Swapped the cream for coconut milk — honestly, wouldn’t do it again unless you’re specifically after a coconutty thing, because wow, it took over.
Added crispy bacon bits on top when I had them lurking in the fridge. If you do eat meat, it’s proper lush.
Shaved parmesan at the end feels a bit posh, but my uncle loves it.

Do You Really Need Fancy Gear?

Honestly, a stockpot’s ideal, but I’ve totally made this with just a knackered old soup pot. If you don’t have a lid, just balance a baking tray or even some foil on top — worked for me the week my saucepan lid vanished into the abyss (how does that still happen?).

Melt Away Creamy Cabbage Potatoes + Carrots

How to Store (If There’s Ever Any Left…)

Pop any leftovers in a Tupperware — lasts 2-3 days in the fridge, maybe a bit longer, but in my house it never makes it past the first evening. You can read more on storing cooked veggies over at Serious Eats if you, unlike me, actually ever have leftovers. And it freezes, sort of; the cabbage gets mushier, but I don’t mind. Just reheat gently, or it gets weirdly gloopy.

What Do You Serve This With? My Usuals…

Big hunk of crusty bread on the side (tried making Sally’s artisan bread once — simple, if messy). Sometimes I do a fried egg on top. When I’m feeling fancy, a pickle or quick salad, but that’s rare to be honest. My mum likes hers in a bowl, dad’s all about the plate and a splodge of brown sauce — you get the idea.

A Few Things I Learned the Hard Way (Pro Tips-ish)

I once tried rushing the simmer time and, yeah, the potatoes were still weirdly crunchy — don’t make my mistake.
Don’t skip the seasoning! Potatoes can soak up salt like nobody’s business.
Leaving the pan uncovered too long? You’ll lose more liquid than you think; add a splash more stock if things get too thick.

FAQ — Real Questions I’ve Actually Gotten

Can I use sweet potatoes instead?: Yeah, but it goes a bit sweet and orange. Tasty, just not the same vibe. Garlic helps balance it out, though.
Is it good vegan?: For sure! Swap butter for olive oil or that vegan block, use coconut cream or cashew cream. Actually, the coconut version is okay, but not my favorite as I said earlier. Oat cream’s nice if you find it.
Chunky or blended?: I like mine with lots of chunky veg; my cousin once blended half and it turned out really creamy which… wasn’t half bad, honestly.
Can I make it ahead?: Absolutely! Like I said, I think it tastes even better on day two. Just reheat gently and maybe add a spoon of cream or milk to loosen it up.

Oh, last thing — if you want to see a similarly comforting cabbage recipe, I always point folks to this gratin from The View from Great Island. Not quite my style, but definitely worth a look if you want to go a bit more posh.

Melt Away Creamy Cabbage Potatoes + Carrots