Braised Cabbage With Potatoes and Chili (Print Version)

Tender cabbage and potatoes braised with chili warmth—comforting, vegetarian, and ready in under an hour.

# 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 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 It:

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 meltingly soft and most of the liquid is absorbed.
08 - Taste and adjust seasoning if needed.
09 - Remove the bay leaf. Serve hot, garnished with parsley and a squeeze of lemon if desired.

# Additional Tips::

01 -
  • Everything cooks in one pot, so cleanup is practically nonexistent and you can relax while it braises.
  • The cabbage turns sweet and silky, soaking up the chili heat and butter in a way that surprises anyone who thinks they dont like cabbage.
  • It stretches to feed a crowd or keeps beautifully in the fridge for quick lunches all week.
02 -
  • Dont rush the onions at the beginning, cooking them slowly until translucent builds a sweet foundation that makes the whole dish taste richer.
  • Stir the pot every 10 minutes during braising so the bottom doesnt stick, especially once the liquid starts to reduce.
  • If the cabbage or potatoes arent tender after 30 minutes, add a splash more broth and keep cooking, some cabbages are just stubborn.
03 -
  • Use a heavy-bottomed pot or Dutch oven to distribute heat evenly and prevent scorching on the bottom.
  • Slice the cabbage thinner than you think you should, it cooks down dramatically and thin slices turn tender faster.
  • Taste the broth before adding it, if its already salty, go easy on the salt until the end when you can adjust properly.
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