Braised Cabbage With Potatoes Chili

I burned my tongue on the first spoonful because I couldn't wait. The butter had pooled around the soft cabbage, and the steam carried that faint chili heat straight to my nose. My kitchen smelled like a grandmother's house in winter, though no one in my family ever made this exact dish. It just felt that way, warm and lived-in, the kind of meal that asks nothing of you but to sit down and eat.

I made this on a Tuesday night when I had almost nothing in the fridge. A cabbage I'd been ignoring, some potatoes rolling around in the bin, and half an onion wrapped in foil. I didn't expect much, but my partner asked for seconds, then ate the rest cold from the pot the next morning. That's when I knew it was a keeper.

Ingredients

• Green cabbage: Don't be shy with it, a whole head shrinks down beautifully and becomes sweet and silky as it braises.
• Yukon Gold or waxy potatoes: These hold their shape better than russets and turn creamy without falling apart into mush.
• Yellow onion: The base of everything, it melts into the background and adds a gentle sweetness that balances the chili.
• Garlic: Two cloves is plenty, just enough to perfume the butter without shouting.
• Fresh red chilies: Deseed them if you want warmth without fire, or leave the seeds in if you like a little sting.
• Smoked paprika: Optional, but it adds a quiet depth that makes people ask what the secret ingredient is.
• Bay leaf: One leaf is all you need, it whispers rather than announces itself.
• Unsalted butter: This is where the richness lives, don't skimp or the dish loses its soul.
• Olive oil: Keeps the butter from burning and adds a fruity background note.
• Vegetable broth: Use a good one, it matters more here than you'd think since the cabbage drinks it all in.
• Fresh parsley and lemon wedges: A handful of green and a bright squeeze at the end wakes everything up just before serving.

Instructions

Start with the fat:

Heat the butter and olive oil together in your largest pot over medium heat until the butter foams and smells nutty. This is your flavor foundation, let it get friendly with the pan.

Soften the onion:

Add the chopped onion and let it cook gently for 3 to 4 minutes, stirring now and then, until it turns translucent and sweet. You should smell it before you see it change.

Wake up the aromatics:

Stir in the garlic and sliced chili, cooking for just one minute until the kitchen smells bright and a little dangerous. Don't let the garlic brown or it'll turn bitter.

Add the potatoes:

Toss in the potato chunks and stir them around for about 3 minutes so they pick up all that garlicky, buttery goodness. They should glisten.

Pile in the cabbage:

Add all the sliced cabbage, the smoked paprika, and the bay leaf, then season generously with salt and pepper. It will look like too much cabbage, but trust me, it wilts down fast.

Pour in the broth:

Add the vegetable broth, stir everything together, and bring it up to a gentle simmer. You'll see the cabbage start to soften almost immediately.

Let it braise low and slow:

Turn the heat down to low, cover the pot, and let it cook for 25 to 30 minutes, stirring every so often. The potatoes should be fork-tender and the cabbage practically melting, with most of the liquid absorbed.

Taste and adjust:

Pull out the bay leaf, then taste and add more salt, pepper, or chili if it needs it. Every cabbage is different, some are sweeter, some need more coaxing.

Serve it warm:

Spoon it into bowls, scatter parsley on top, and serve with lemon wedges on the side for anyone who wants a little brightness. It's perfect just like this.

Pin Now

The first time I brought this to a potluck, someone asked if it was a family recipe from Eastern Europe. It isn't, but I took it as a compliment. There's something about cabbage braised with butter and chili that feels like it belongs to a place, even if that place is just your own kitchen on a cold night.

Adjusting the Heat

If you're nervous about spice, start with just half a chili and taste before adding more. The heat mellows as it cooks, but it doesn't disappear entirely. I like enough warmth that you feel it on the second bite, not the first. If you accidentally go too far, a spoonful of sour cream stirred in at the end will calm everything down and add a nice tang.

Making It Vegan

Swap the butter for a good plant-based margarine or add an extra tablespoon of olive oil. The dish loses a little richness, but it's still deeply comforting. I've made it both ways depending on who's coming to dinner, and honestly, the cabbage is so sweet and the broth so flavorful that it hardly matters. Just don't skip the fat entirely or it'll taste flat.

Serving and Storing

This is hearty enough to eat on its own with good bread, but it also works beautifully as a side next to roasted chicken or grilled sausages. I've even piled it onto toast the next morning and called it breakfast. Leftovers keep in the fridge for up to four days, and they reheat gently on the stove with a splash of water or broth to loosen things up.

• Let it cool completely before storing in an airtight container.
• Reheat slowly over low heat, stirring often, to keep the potatoes from breaking apart.
• If you're freezing it, undercook the potatoes slightly so they don't turn mushy when thawed.

Pin Now

This is the kind of dish that doesn't ask for much but gives back everything. Make it once and it'll find its way into your regular rotation without you even noticing.

Recipe FAQs

→ Can I make this dish vegan?

Yes, simply substitute the unsalted butter with plant-based margarine or additional olive oil for a completely vegan version.

→ What type of potatoes work best?

Yukon Gold or other waxy potatoes are ideal as they hold their shape while becoming tender. Avoid starchy russet potatoes which may fall apart during braising.

→ How can I adjust the spice level?

Start with one chili for mild heat. Add a second chili or include chili flakes for more warmth. You can also add a pinch of cayenne pepper for extra kick.

→ Can I prepare this ahead of time?

Yes, this dish reheats beautifully. Store in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop or in the microwave.

→ What can I serve with this dish?

Serve as a main with crusty bread to soak up the flavorful juices, or as a hearty side alongside grilled sausages, roasted chicken, or fish.

→ Do I need to use smoked paprika?

Smoked paprika is optional but adds a lovely depth of flavor. You can substitute with regular paprika or omit it entirely without affecting the overall success of the dish.