Braised Cabbage With Potatoes Chili (Print Version)

Tender cabbage and soft potatoes braised with chili warmth—perfect for cozy, comforting meals in just 50 minutes.

# Ingredient List:

→ 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 the butter is melted and combined with the oil.
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, stirring frequently, for 3 minutes to lightly soften the edges.
05 - Add the sliced cabbage, smoked paprika, and bay leaf. Season generously with salt and black pepper.
06 - Pour in the vegetable broth, stir well, and bring the mixture to a gentle 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 and adjust salt, pepper, and spice levels as needed.
09 - Remove the bay leaf and serve hot, garnishing with fresh parsley and a squeeze of lemon juice if desired.

# Helpful Tips:

01 -
  • It transforms humble vegetables into something deeply satisfying without any fuss or fancy technique.
  • The cabbage becomes so tender it practically melts on your tongue, soaking up every bit of buttery, chili-kissed broth.
  • It's the kind of dish that fills your kitchen with warmth and makes everyone wander in asking what smells so good.
02 -
  • Don't rush the onions at the beginning; giving them time to soften properly builds a sweet foundation that makes the whole dish sing.
  • Stir the pot every 8 to 10 minutes during braising so the bottom layer doesn't catch and burn, especially as 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 as the liquid reduces.
  • Slice the cabbage into ribbons rather than chunks so it braises evenly and becomes silky rather than fibrous.
  • If you have time, let the finished dish sit covered for 10 minutes off the heat before serving; the flavors deepen and the textures settle beautifully.
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