Braised Cabbage With Potatoes and Chili (Print Version)

Tender cabbage and potatoes braised with chili warmth—perfect for cozy, comforting vegetarian meals.

# Ingredient List:

→ Vegetables

01 - 1 medium green cabbage (about 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, optional
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, optional
13 - Lemon wedges, optional

# How to Make:

01 - Heat butter and olive oil in a large heavy-bottomed pot over medium heat until the butter melts and the mixture shimmers.
02 - Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
03 - Stir in the minced garlic and sliced chili, cooking for 1 minute until the mixture becomes fragrant.
04 - Add the potato chunks to the pot and stir constantly for 3 minutes to coat them evenly with the oil and butter mixture.
05 - Add the sliced cabbage, smoked paprika, and bay leaf to the pot. Season generously with salt and freshly ground black pepper, then stir to combine.
06 - Pour in the vegetable broth, stirring well to ensure all ingredients are submerged. Bring the mixture to a gentle simmer.
07 - Reduce heat to low, cover the pot with a lid, and cook for 25-30 minutes, stirring occasionally, until the potatoes and cabbage are meltingly soft and most of the liquid has been absorbed.
08 - Remove from heat and taste the braised vegetables. Adjust the seasoning with additional salt, pepper, or chili heat as desired.
09 - Remove the bay leaf from the pot. Ladle the braised vegetables into serving bowls and garnish with chopped fresh parsley and a squeeze of fresh lemon juice if desired.

# Expert Advice:

01 -
  • It transforms humble vegetables into something rich and soul-warming without any fuss.
  • The gentle heat from the chili sneaks up on you in the best way, never overwhelming.
  • You can walk away while it simmers and come back to a pot of comfort.
  • Leftovers taste even better the next day when the flavors have mingled overnight.
02 -
  • Don't skip the step of cooking the potatoes in the butter first; it gives them a silky coating that makes all the difference.
  • If your broth evaporates too quickly, add a splash of water and keep the lid on tighter.
  • Taste before serving because cabbage can be unpredictable and sometimes needs more salt than you think.
03 -
  • Use a heavy pot or Dutch oven; thin pots can scorch the bottom and ruin the gentle braise.
  • Stir occasionally but not constantly; you want the vegetables to soften, not turn into mush.
  • If you're vegan, swap the butter for plant-based margarine and it'll still taste indulgent.
  • Pair this with something crispy like toasted bread or roasted sausages if you eat meat; the contrast is perfect.
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