Braised Cabbage With Potatoes and Chili (Printer-Friendly)

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

# What You 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

# How to Cook:

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 softened and translucent.
03 - Stir in the minced garlic and sliced chili, cooking 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 black pepper.
06 - Pour in the vegetable broth, stir thoroughly, and bring to a gentle 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 meltingly soft and most liquid is absorbed.
08 - Taste the braised vegetables and adjust salt and pepper as needed.
09 - Remove and discard the bay leaf. Serve hot, garnished with fresh parsley and lemon wedges if desired.

# Expert Advice:

01 -
  • It transforms cheap, everyday vegetables into something deeply comforting and satisfying.
  • The texture becomes so soft and buttery you can eat it with just a spoon.
  • It tastes even better the next day, making it perfect for meal prep or lazy lunches.
  • You can adjust the heat level easily, so it works for anyone at your table.
02 -
  • Don't skip stirring occasionally during the braise or the bottom can stick and burn, especially if your pot runs hot.
  • If the liquid evaporates too fast, add a splash more broth or water to keep everything from drying out.
  • Taste before serving because cabbage and broth saltiness vary wildly, you might need more seasoning than you think.
03 -
  • Use a heavy-bottomed pot or Dutch oven to distribute heat evenly and prevent scorching on the bottom.
  • Slice the cabbage into thicker ribbons if you like more texture, thinner if you want it to melt completely.
  • A splash of white wine or apple cider vinegar added with the broth adds a subtle brightness that makes the whole dish sing.
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