Braised Cabbage With Potatoes Chili (Printable Version)

Buttery cabbage and potatoes braised with chili warmth—cozy comfort food in 50 minutes. Vegetarian and gluten-free.

# 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 shimmering.
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 diced potatoes and cook, stirring frequently, for 3 minutes to begin tenderizing.
05 - Add the sliced cabbage, smoked paprika, and bay leaf. Season generously with salt and freshly ground black pepper, stirring to combine.
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 the potatoes and cabbage are meltingly soft and most of the liquid is absorbed.
08 - Taste the braise and adjust salt and pepper as needed.
09 - Remove and discard the bay leaf. Transfer to a serving dish and garnish with fresh parsley and lemon wedges if desired. Serve hot.

# Expert Advice:

01 -
  • It transforms two of the most underrated vegetables into something you'll crave on cold evenings.
  • The cabbage becomes impossibly tender and sweet, soaking up every bit of chili warmth and butter.
  • You can walk away from the stove and let it do its thing while you catch your breath.
  • It's the kind of dish that tastes even better the next day, which means less work and more comfort.
02 -
  • Don't rush the onions; giving them time to soften properly builds a sweet, mellow foundation that makes the whole dish taste richer.
  • Stir occasionally while it braises so the bottom doesn't stick, especially in the last 10 minutes when the liquid reduces.
  • If the pot looks too dry before the vegetables are tender, add a splash more broth or water and keep going.
03 -
  • Use a heavy-bottomed pot or Dutch oven to distribute heat evenly and prevent scorching on the bottom.
  • Taste the broth before adding it; if it's salty, go easy on the salt at the start and adjust at the end.
  • For a richer finish, stir in an extra tablespoon of butter right before serving.
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