Braised Cabbage With Potatoes Chili

The smell of butter melting into onions always pulls me straight into the kitchen, no matter what else I had planned for the evening. I stumbled onto this dish one autumn when I had half a cabbage wilting in the crisper and a bag of potatoes that needed using. What started as a scrappy weeknight save turned into something I crave on repeat—silky cabbage, tender potatoes, and just enough chili to keep things interesting without making anyone reach for water.

I made this for a friend who swore she hated cabbage, mostly because she grew up with the boiled, soggy kind that smelled like old socks. She took one bite, paused, and asked if I'd added cream because it tasted so rich. I hadn't—just butter, time, and a little bit of patience. Watching her go back for seconds felt like a small culinary victory I'm still proud of.

Ingredients

• Green cabbage: The star here, it collapses into tender, sweet ribbons that soak up all the buttery, spiced broth—make sure to core it well so it cooks evenly.
• Yukon Gold or waxy potatoes: These hold their shape without turning to mush, creating creamy pockets throughout the dish that balance the cabbage beautifully.
• Yellow onion: Finely chopped so it melts into the background, adding a subtle sweetness that rounds out the sharper chili heat.
• Garlic: Just two cloves, minced fine, to add a gentle savory note without stealing the show.
• Fresh red chilies: Deseeded and sliced thin, they bring a bright, clean warmth—start with one if you're cautious, you can always add more.
• Smoked paprika: Optional but wonderful, it adds a quiet, campfire-like depth that makes the whole pot feel cozier.
• Bay leaf: One is enough to lend a subtle herbal backbone that ties everything together.
• Unsalted butter: This is what makes the cabbage taste luxurious and gives the dish its silky richness.
• Olive oil: Mixed with the butter to keep things from browning too fast and add a fruity undertone.
• Vegetable broth: The liquid that braises everything into tenderness—use a good one, it really shows.
• Parsley and lemon: A final bright note that cuts through the richness and wakes up every bite.

Instructions

Start with the aromatics:

Heat the butter and olive oil in a large, heavy pot over medium heat until the butter foams and smells nutty. Add the onion and cook gently for 3 to 4 minutes, stirring now and then, until it turns soft and translucent.

Wake up the spice:

Stir in the garlic and chili, letting them sizzle for about a minute until the kitchen smells bright and warm. Don't let the garlic brown or it'll turn bitter.

Brown the potatoes lightly:

Toss in the potato chunks and stir them around for about 3 minutes. They won't fully cook yet, but they'll pick up flavor and a little color on the edges.

Add the cabbage and seasonings:

Pile in the sliced cabbage—it'll look like too much at first, but it shrinks fast. Sprinkle in the smoked paprika, tuck in the bay leaf, and season generously with salt and pepper.

Braise until tender:

Pour in the vegetable broth, stir everything together, and bring it to a gentle simmer. Reduce the heat to low, cover the pot, and let it cook for 25 to 30 minutes, stirring every so often, until the potatoes are soft and the cabbage is meltingly tender.

Finish and serve:

Taste and adjust the salt and pepper if needed, then fish out the bay leaf. Serve hot, scattered with fresh parsley and a squeeze of lemon if you like.

Save

The first time I served this at a dinner party, I worried it was too simple, too plain next to fancier dishes. But by the end of the night, the pot was scraped clean and two people asked for the recipe. It reminded me that sometimes the most comforting thing you can offer someone is food that feels like home, even if it's not the home they grew up in.

How to Store and Reheat

This keeps beautifully in the fridge for up to four days in an airtight container. I actually prefer it the next day when the flavors have had time to settle and deepen. Reheat gently on the stovetop with a splash of water or broth to loosen it up, stirring often so nothing sticks. Microwaving works too, but the stovetop keeps the texture better and brings back that just-cooked softness.

What to Serve Alongside

This works as a hearty main on its own, especially with crusty bread to soak up every last bit of the buttery broth. If you want to make it more substantial, serve it alongside grilled sausages or a fried egg on top for extra richness. A simple green salad with a sharp vinaigrette cuts through the richness beautifully and keeps the meal feeling balanced.

Adjusting the Heat and Flavor

If you're nervous about spice, start with just half a chili or a small pinch of chili flakes and taste as you go. On the flip side, if you love heat, add an extra chili or a pinch of cayenne along with the paprika for a deeper, smokier kick. The lemon at the end is more important than it seems—it brightens everything and keeps the dish from feeling too heavy.

• Swap the butter for plant-based margarine to make it fully vegan without losing any of the richness.
• Try adding a handful of caraway seeds with the onions for a subtle, Eastern European twist.
• Stir in a spoonful of sour cream or Greek yogurt at the end for extra creaminess, if you're not keeping it dairy-free.

Save

This is the kind of recipe that asks for very little and gives back so much warmth and comfort. I hope it finds a place in your kitchen the way it has in mine.

Q&A About the Recipe

→ Can I make this dish ahead of time?

Yes, this dish reheats beautifully. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to restore moisture.

→ What type of cabbage works best?

Green cabbage is recommended for its mild flavor and tender texture when braised. Savoy cabbage also works well if you prefer a more delicate leaf structure.

→ How can I adjust the spice level?

Start with one chili for mild heat, or use two for more kick. You can also substitute chili flakes (1 teaspoon) or add cayenne pepper to taste. Remove seeds from fresh chilies to reduce heat further.

→ Can I make this vegan?

Absolutely. Simply replace the unsalted butter with plant-based margarine or additional olive oil. The dish maintains its rich, comforting flavor while becoming fully plant-based.

→ What should I serve with this dish?

This pairs wonderfully with crusty bread to soak up the flavorful broth. For non-vegetarians, grilled sausages complement the dish nicely. It also works as a hearty side to roasted meats or fish.

→ Why use waxy potatoes instead of starchy ones?

Yukon Gold or waxy potatoes hold their shape better during the long braising process. Starchy potatoes like russets tend to break down too much and can make the dish overly thick.