Dice the onion into small, even pieces and cube the potatoes into 1/2-inch pieces—uniform sizing ensures they cook at the same rate. Shred the cabbage into 1/2-inch thick ribbons. Measure out all the dried herbs and spices (garlic powder, thyme, salt, pepper, smoked paprika) and have them ready near your cooking station. Having everything prepped before you start cooking keeps the process smooth and prevents burning aromatics.

Heat the olive oil in a large skillet over medium heat until it shimmers slightly. Add the diced onion and cook for 2-3 minutes, stirring occasionally, until it becomes translucent and fragrant. This creates a flavorful foundation and allows the onion's natural sweetness to emerge before adding the potatoes.

Add the cubed potatoes to the skillet with the softened onion and stir to coat with oil. Cook over medium heat for 15-20 minutes, stirring occasionally, until the potatoes are fork-tender and begin to develop light golden edges. I like to let them sit undisturbed for a minute or two between stirs so they develop a slight crust, which adds nice texture and deeper flavor. The potatoes are the longest-cooking ingredient, so starting them early ensures everything finishes at the right time.

Once the potatoes are nearly tender, add the garlic powder, thyme, smoked paprika, salt, pepper, and bay leaf directly to the skillet. Stir constantly for 30 seconds to bloom the spices—this releases their essential oils and intensifies their flavor. Immediately add the shredded cabbage and toss everything together until the cabbage is well coated with oil and spices.

Continue cooking for 7-10 minutes, stirring occasionally, until the cabbage is tender and slightly caramelized at the edges, and the potatoes are completely soft. Taste and adjust seasonings as needed. Remove the bay leaf before serving. I find that letting the mixture cook without stirring for the last 2-3 minutes allows the cabbage and potatoes to develop nice golden-brown spots, which adds wonderful flavor depth.