Ingredients
Method
- Halve or quarter the potatoes, slice the carrots, and cut the cabbage into six wedges.
- Add the potatoes, carrots, and cabbage wedges to a large soup pot in that order. Then, add the pickling spice and bay leaves.
- Cover the vegetables with water or vegan beefless stock.
- Cover the pot and bring to a boil. Reduce the heat to medium-high and cook the vegetables for approximately 20 minutes, until soft and fork-tender.
- Take the pot off the heat. Let the vegetables cool slightly, uncovered. Then, carefully drain the cooking liquid through a colander to stop the cooking process and serve.
Notes
Ingredient Swap: I sometimes use a good vegetable broth instead of water for a deeper, savory flavor that really makes the vegetables shine.
Storage Tip: Keep any leftovers in a sealed container in the fridge for up to 4 days, but I find the cabbage is best eaten within a day or two.
Make-
Ahead Advice: You can prep the vegetables a day in advance.
Just store the cut potatoes in water to prevent browning, and keep everything else chilled separately.
Common Mistake: Don't skip the order of adding the vegetables to the pot.
Layering the potatoes on the bottom ensures they get the most direct heat and cook evenly with the quicker-cooking cabbage.
Serving Suggestion: I love a generous sprinkle of flaky salt and a crack of black pepper right after draining, while the veggies are still steaming hot.
Equipment Note: If you don't have a pot large enough to hold the cabbage wedges flat, it's okay to cut them into smaller chunks.
I've done this many times and it works just fine.
Personal Touch: Letting the vegetables cool slightly in the pot, uncovered, is my little secret.
It helps them firm up just a bit so they don't fall apart when you drain them.