Braised Cabbage With Potatoes Chili (Print)

Buttery cabbage and soft potatoes with gentle chili warmth—perfect for cozy, comforting meals in just 50 minutes.

# Ingredients:

→ 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, optional
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, optional
13 - Lemon wedges, optional

# Directions:

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

# Expert Tips:

01 -
  • Simple, wholesome ingredients that deliver deep, complex flavors.
  • A one-pot meal that minimizes cleanup while maximizing comfort.
  • Naturally gluten-free and easily adapted for vegan diets.
  • The perfect balance of creamy potatoes, soft cabbage, and a touch of heat.
02 -
  • Use waxy potatoes like Yukon Gold to ensure they hold their shape while becoming perfectly soft.
  • Don't skip the lemon squeeze at the end; the acidity brightens the richness of the butter and cabbage.
  • Make sure the broth is simmered until mostly absorbed for the most concentrated flavor.
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