Rustic Winter Cabbage Skillet

Place the cubed potatoes in a pot of salted water. Bring to a boil and cook for about 8–10 minutes until just tender. Drain and set aside.

Sauté the Mushrooms:
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and sauté for 4–5 minutes until golden brown. Season lightly with salt and pepper. Remove from skillet and set aside.

Sauté the Potatoes and Cabbage:
In the same skillet, add 1 tablespoon of butter and the remaining olive oil. Add the cubed potatoes (pre-boiled or raw for a firmer texture) and cook for about 5–7 minutes, until they begin to crisp and brown.

Add Cabbage and Seasoning:
Add the shredded cabbage, salt, black pepper, and dried thyme. Stir everything together and sauté for another 5–7 minutes, or until the cabbage is tender and lightly browned.

Combine and Finish:
Return the mushrooms to the skillet, stir gently, and cook for another 1–2 minutes until everything is warm through.

Serving and Storage Tips:

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