Braised Cabbage With Potatoes Chili (Print Page)

Tender cabbage and potatoes with chili warmth—cozy comfort in 50 minutes. Vegetarian and gluten-free for 4 servings.

# 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 to 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

# Directions:

01 - Heat butter and olive oil in a large heavy-bottomed pot over medium heat until the butter is foaming.
02 - Add the chopped onion and cook for 3 to 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 color them.
05 - Add the sliced cabbage, smoked paprika, and bay leaf. Season generously with salt and pepper, then toss to combine.
06 - Pour in the vegetable broth, stir well, and bring the mixture to a gentle simmer.
07 - Reduce heat to low, cover the pot, and cook for 25 to 30 minutes, stirring occasionally, until the potatoes and cabbage are meltingly soft and most liquid is absorbed.
08 - Remove from heat, discard the bay leaf, and taste the braise. Adjust seasoning with additional salt, pepper, or chili as desired.
09 - Transfer to serving bowls or a platter, garnish with fresh parsley and a squeeze of lemon juice if desired, and serve hot.

# Expert Advice:

01 -
  • It transforms humble, inexpensive ingredients into something that tastes like you fussed over it for hours.
  • The gentle heat from the chili warms you from the inside out without overpowering the sweet, buttery cabbage.
  • Leftovers somehow taste even better the next day, which means less work and more flavor as the week goes on.
02 -
  • Don't skip the bay leaf—I forgot it once and the dish tasted oddly flat, like something was missing even though I couldn't name it.
  • Stir the pot gently every 10 minutes or so during braising, otherwise the bottom layer can stick and scorch, which turns the whole thing bitter.
03 -
  • Use a heavy-bottomed pot or Dutch oven—thin pots let the bottom scorch before the cabbage has time to soften properly.
  • Don't rush the braising step; low and slow is what turns sharp, crunchy cabbage into something sweet, buttery, and completely irresistible.
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