Hearty Potatoes with Savoy Cabbage and Grated Carrots

Instructions

1. Start by preparing the vegetables. Peel and cut the potatoes into bite-sized cubes. Peel and finely chop the onion. Wash the savoy cabbage, remove the tough stems, and roughly chop the leaves. Peel and grate the carrots.
2. Heat the olive oil in a large, deep skillet or Dutch oven over medium heat.
3. Add the chopped onion to the skillet and sauté for 3-4 minutes until it becomes translucent and fragrant.
4. Add the potato cubes to the skillet and cook for 5 minutes, stirring occasionally, to lightly brown them.
5. Pour in the vegetable broth and bring to a simmer. Cover the skillet and cook for about 10 minutes, or until the potatoes are nearly tender when pierced with a fork.
6. Add the chopped savoy cabbage to the skillet, stirring to combine with the potatoes. Cover and cook for another 5 minutes until the savoy cabbage is wilted and tender.
7. Stir in the grated carrots and cook for an additional 2-3 minutes until they're just tender but still retain some crunch.
8. Season the dish with salt and pepper to taste. If needed, you can add a bit more vegetable broth or water if the mixture seems too dry.
9. Remove from heat and let it stand for a couple of minutes before serving.
10. Serve hot, garnished with a drizzle of olive oil or a sprinkle of fresh herbs if desired.
11. This dish can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to moisten.