My grandfather lived on this simple 4-ingredient rustic meal during his youth. It is incredibly comforting, budget friendly, and stews all day into savory perfection!

For a slightly heartier texture, cut half of the potatoes in half and leave the rest whole; the cut pieces will thicken the broth a bit as they soften, while the whole potatoes stay intact. If you only have larger baking potatoes, cut them into big chunks—about the size of a whole small potato—so they don’t fall apart during the long cook. For a stronger cabbage flavor, choose an older, firmer head; for something milder and sweeter, use