Braised Cabbage With Potatoes and Chili (Printable)

Tender cabbage and potatoes braised with butter, chili, and vegetable broth for ultimate comfort 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 and 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 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

# Directions:

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 3-4 minutes, stirring occasionally, 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 to coat with the oil and butter.
05 - Add the sliced cabbage, smoked paprika, and bay leaf. Season with salt and pepper to taste.
06 - Pour in the vegetable broth, stir well, and bring the mixture to a gentle simmer.
07 - Reduce heat to low, cover with a lid, and cook for 25-30 minutes, stirring occasionally, until potatoes and cabbage are very soft and most liquid is absorbed.
08 - Taste the braised vegetables and adjust salt and pepper as needed.
09 - Remove the bay leaf and transfer to serving bowls. Garnish with fresh parsley and a squeeze of lemon juice if desired. Serve hot.

# Expert Tips:

01 -
  • It transforms humble ingredients into something that tastes like you spent hours fussing over it.
  • The butter and broth create a sauce that clings to every piece of cabbage and potato, making each bite rich without feeling heavy.
  • You can walk away from the stove once it's simmering, and it practically cooks itself.
  • The gentle heat from the chili warms you from the inside without overwhelming the sweetness of the cabbage.
02 -
  • Don't rush the onion at the beginning, that slow softening builds the sweet foundation the whole dish rests on.
  • If your pot isn't big enough for all the cabbage at once, add it in two batches, letting the first batch wilt before adding the rest.
  • The dish should be moist but not soupy, if there's too much liquid left at the end, remove the lid and let it simmer uncovered for a few extra minutes.
03 -
  • Use a heavy-bottomed pot or Dutch oven to prevent scorching and ensure even heat distribution.
  • Slice the cabbage into ribbons rather than chunks so it wilts evenly and absorbs more flavor.
  • Taste the chili before adding it, some are fierier than others, and you can always add more heat but you can't take it away.
  • If you want a richer dish, stir in an extra tablespoon of butter just before serving.
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