Braised Cabbage With Potatoes Chili (Printable Version)

Tender cabbage and potatoes braised with chili warmth. Comforting vegetarian main ready in 50 minutes.

# 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 & 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)

# Steps:

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 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 to begin softening.
05 - Add the sliced cabbage, smoked paprika, and bay leaf. 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.
07 - Reduce heat to low, cover with a lid, and cook for 25-30 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 and pepper as needed.
09 - Remove the bay leaf and transfer to a serving dish. Serve hot, garnished with fresh parsley and lemon wedges if desired.

# Expert Advice:

01 -
  • It turns humble, everyday vegetables into something you actually crave on a Tuesday night.
  • The cabbage melts down into this sweet, tender thing that tastes nothing like the boiled stuff from childhood.
  • You can walk away from it while it simmers, which means you can fold laundry or answer emails without burning dinner.
  • It's filling enough to be the whole meal but works just as well next to something grilled or roasted.
02 -
  • Don't lift the lid too often while it's simmering or the steam escapes and everything takes longer to soften.
  • If your pot starts to look dry before the vegetables are tender, add a splash more broth or water and keep going.
  • The cabbage should be so soft it almost dissolves on your fork, if it's still crunchy give it another 5 to 10 minutes.
03 -
  • Use a heavy pot with a tight-fitting lid so the steam stays trapped and everything braises evenly.
  • Don't skip the lemon at the end, the acid cuts through the butter and brings the whole dish into focus.
  • If you want a vegan version, swap the butter for plant-based margarine and it works just as well.
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