Braised Cabbage With Potatoes and Chili (Printable View)

Tender cabbage and potatoes braised with chili warmth—cozy comfort in 50 minutes for four generous servings.

# What You’ll Need:

→ Vegetables

01 - 1 medium green cabbage (about 32 oz), 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 and Flavorings

05 - 1 to 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 and 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 until the butter is melted and the mixture shimmers.
02 - Add the chopped onion and cook for 3 to 4 minutes, stirring occasionally, until soft and translucent.
03 - Stir in the minced garlic and sliced chili, cooking for 1 minute until fragrant.
04 - Add the potato chunks and cook while stirring for 3 minutes, allowing them to begin softening.
05 - Add the sliced cabbage, smoked paprika, and bay leaf to the pot. Season generously with salt and freshly ground black pepper.
06 - Pour in the vegetable broth, stir well, and bring the mixture to a gentle simmer over medium heat.
07 - Reduce heat to low, cover the pot, and cook for 25 to 30 minutes, stirring occasionally, until the potatoes and cabbage are meltingly soft and most of the liquid is absorbed.
08 - Taste the braised vegetables and adjust salt, pepper, and chili heat as needed.
09 - Remove the bay leaf and transfer to serving dishes. Garnish with fresh parsley and lemon wedges if desired, then serve immediately.

# Best Practices:

01 -
  • It turns humble cabbage into something rich and almost meaty, the kind of dish that fills your kitchen with warmth.
  • Everything cooks in one pot, so cleanup is fast and youre not stuck scrubbing multiple pans.
  • The chili adds just enough heat to wake up your taste buds without overwhelming the sweet, buttery vegetables.
  • It reheats beautifully, which means leftovers taste even better the next day when all the flavors have had time to settle in together.
02 -
  • Don't rush the onions at the beginning, because if they brown too fast, the whole dish takes on a slightly bitter edge instead of staying sweet and mellow.
  • Stir the pot every 10 minutes or so during the braise to prevent the bottom from sticking, especially if your heat is a little too high.
  • If the broth evaporates too quickly and the cabbage starts to catch, add a splash more broth or water and lower the heat immediately.
03 -
  • Use a heavy-bottomed pot or Dutch oven to distribute heat evenly and prevent scorching, especially during the long, slow braise.
  • Cut the potatoes into uniform chunks so they cook at the same rate, otherwise you'll end up with some pieces that are mushy and others that are still firm.
  • Don't skip the lemon at the end, because that bright acidity transforms the dish from good to something you'll crave again and again.
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