Braised Cabbage With Potatoes Chili (Printable Version)

Tender cabbage and potatoes braised with chili warmth—a cozy, buttery vegetarian dish ready in 50 minutes.

# What You'll Need:

→ Vegetables

01 - 1 medium green cabbage (approximately 2 lbs), cored and sliced
02 - 1 lb Yukon Gold or waxy potatoes, peeled and cut into 3/4 inch chunks
03 - 1 medium yellow onion, finely chopped
04 - 2 cloves garlic, minced

→ Spices & Flavorings

05 - 1-2 fresh red chilies, deseeded and finely sliced, or 1 teaspoon chili flakes
06 - 1 teaspoon smoked paprika
07 - 1 bay leaf
08 - Salt and freshly ground black pepper to taste

→ Liquids & Fats

09 - 3 tablespoons unsalted butter
10 - 2 tablespoons olive oil
11 - 1 2/3 cups vegetable broth

→ Garnish

12 - Chopped fresh parsley
13 - Lemon wedges

# Method:

01 - Heat butter and olive oil in a large, heavy-bottomed pot over medium heat until shimmering.
02 - Add the chopped onion and cook for 3-4 minutes until soft and translucent.
03 - Stir in the minced garlic and sliced chili; cook for 1 minute until fragrant.
04 - Add the potato chunks and cook, stirring frequently, for 3 minutes.
05 - Add the sliced cabbage, smoked paprika, and bay leaf. Season generously with salt and pepper.
06 - Pour in the vegetable broth, stir well, and bring the mixture to a simmer over medium heat.
07 - Reduce heat to low, cover the pot, and cook for 25-30 minutes, stirring occasionally, until potatoes and cabbage are tender and most liquid is absorbed.
08 - Remove from heat, taste the braised vegetables, and adjust seasoning with additional salt, pepper, or chili as desired.
09 - Remove the bay leaf and transfer to serving bowls. Garnish with fresh parsley and serve with lemon wedges.

# Expert Tips:

01 -
  • It turns humble cabbage into something deeply satisfying without any fuss or fancy techniques.
  • The potatoes soak up all the buttery, spiced broth and become impossibly tender.
  • You can walk away from the stove for half an hour and come back to dinner nearly done.
  • Leftovers taste even better the next day when everything has melted together overnight.
02 -
  • Don't rush the onions at the beginning, they need those few minutes to sweeten up or the whole dish tastes sharp.
  • Stir the pot every 10 minutes or so while it braises, otherwise the bottom layer can stick and scorch.
  • If your cabbage releases a lot of water and the dish looks soupy, just uncover it for the last 5 minutes and let it reduce.
  • Taste before serving because cabbage varies wildly in sweetness and you might need more salt than you expect.
03 -
  • Use a heavy pot with a tight-fitting lid so the steam stays trapped and everything cooks evenly.
  • Slice the cabbage thinner than you think you should, it cooks faster and tangles better with the potatoes.
  • A squeeze of lemon right before serving brightens the whole dish and cuts through the butter in the best way.
  • If you want more texture, reserve a handful of raw cabbage and stir it in during the last 5 minutes for a little crunch.
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