Braised Cabbage With Potatoes Chili (Printable)

Tender cabbage and potatoes braised with chili warmth. A comforting vegetarian dish ready in 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, 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 until the butter is fully 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 develop flavor.
05 - Add the sliced cabbage, smoked paprika, and bay leaf. Season generously with salt and pepper and stir well.
06 - Pour in the vegetable broth, stir thoroughly, and bring the mixture to a 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 very tender and most liquid is absorbed.
08 - Taste the braised vegetables and adjust salt, pepper, and spice levels as needed.
09 - Remove the bay leaf, transfer to serving bowls, and garnish with fresh parsley and a squeeze of lemon juice if desired.

# Expert Advice:

01 -
  • It's ready in under an hour and uses humble ingredients that probably live in your kitchen already.
  • The chili warmth sneaks up on you in the gentlest way, never aggressive, always comforting.
  • Leftovers taste even better the next day, making it perfect for meal prep without feeling like you're eating the same thing twice.
02 -
  • Don't skip the step of toasting the potatoes in the fat; it creates a subtle depth that raw potatoes never develop.
  • If your broth is particularly salty, reduce the amount you add and taste as you go—you can always add more liquid, but you can't take it back.
03 -
  • Slice your cabbage just before cooking so it stays fresher and retains more of its delicate flavor.
  • If you're short on time, chop everything into smaller pieces and reduce the cooking time by 5 to 10 minutes, though you'll lose a bit of that melt-in-your-mouth tenderness.
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