Braised Cabbage With Potatoes Chili (Print Version)

Tender cabbage and potatoes braised with chili warmth. Ready in 50 minutes. Vegetarian and gluten-free comfort.

# Needed 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 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 Steps:

01 - Heat butter and olive oil in a large heavy-bottomed pot over medium heat until melted and combined.
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 while stirring for 3 minutes to lightly coat with fat.
05 - Add the sliced cabbage, smoked paprika, and bay leaf. Season generously with salt and black pepper, then stir well.
06 - Pour the vegetable broth over all ingredients, stir thoroughly, and bring 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 tender and most liquid is absorbed.
08 - Taste the braised mixture and adjust salt and pepper as needed.
09 - Remove and discard the bay leaf. Transfer to serving bowls and garnish with fresh parsley and lemon wedges if desired. Serve hot.

# Expert Suggestions:

01 -
  • It transforms ordinary cabbage into something buttery, tender, and unexpectedly exciting with just a whisper of chili heat.
  • The whole dish cooks in one pot, which means fewer dishes and more time to sit down and actually enjoy dinner.
  • 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, letting them soften properly builds a sweet foundation that makes the whole dish taste better.
  • Stir the pot every 10 minutes or so while it braises, otherwise the bottom layer can stick and you'll lose that silky texture.
  • If the broth evaporates too quickly, add a splash more and lower the heat, you want the vegetables to steam and braise, not fry.
03 -
  • Use a heavy-bottomed pot or Dutch oven to distribute heat evenly and prevent scorching on the bottom.
  • Slice the cabbage into ribbons rather than chunks so it cooks down faster and gets that tender, melt-in-your-mouth texture.
  • If you want a richer dish, stir in an extra tablespoon of butter right before serving for a glossy, luxurious finish.
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