Braised Cabbage With Potatoes and Chili (Printable version)

Tender cabbage and soft potatoes braised with gentle chili warmth. Comforting and buttery in every bite.

# What You'll Need:

→ 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 tsp chili flakes
06 - 1 tsp smoked paprika
07 - 1 bay leaf
08 - Salt and freshly ground black pepper to taste

→ Liquids & Fats

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

→ Garnish

12 - Chopped fresh parsley
13 - Lemon wedges

# Directions:

01 - Heat butter and olive oil in a large, heavy-bottomed pot over medium heat.
02 - Add the onion and cook for 3–4 minutes until soft and translucent.
03 - Stir in the garlic and chili; cook for 1 minute until fragrant.
04 - Add the potatoes and cook, stirring, for 3 minutes.
05 - Add the sliced cabbage, smoked paprika, and bay leaf. Season with salt and pepper.
06 - Pour in the vegetable broth. Stir well and bring to a simmer.
07 - Reduce heat to low, cover, and cook for 25–30 minutes, stirring occasionally, until the potatoes and cabbage are tender and most of the liquid is absorbed.
08 - Taste and adjust seasoning if needed. Remove the bay leaf.
09 - Serve hot, garnished with parsley and a squeeze of lemon if desired.

# Expert Tips:

01 -
  • It turns humble cabbage into something you actually crave, soft and buttery with just enough heat to keep things interesting.
  • Everything cooks in one pot, which means less cleanup and more time to relax while dinner practically makes itself.
  • It tastes even better the next day, so leftovers become a gift instead of a chore.
02 -
  • Don't rush the braising, the magic happens when the cabbage and potatoes have time to soften and meld together, absorbing all the flavors.
  • If the pot looks too dry toward the end, add a splash of broth or water, you want it moist but not soupy.
  • Deseed the chilies unless you really love heat, because the seeds can make it too spicy for most people.
03 -
  • Use a heavy-bottomed pot or Dutch oven to prevent scorching and ensure even heat distribution during the long braise.
  • Taste the cabbage core before you discard it, sometimes it's tender and sweet enough to chop and add to the pot.
  • Don't skip the lemon wedges, that little squeeze of acidity at the end brightens everything and makes the dish feel complete.
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