Braised Cabbage With Potatoes Chili (Printable)

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

# 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
13 - Lemon wedges

# Steps:

01 - Heat butter and olive oil in a large, heavy-bottomed pot over medium heat.
02 - Add the onion and cook for 3–4 minutes until soft and translucent.
03 - Stir in the garlic and chili; cook for 1 minute until fragrant.
04 - Add the potatoes and cook, stirring, for 3 minutes.
05 - Add the sliced cabbage, smoked paprika, and bay leaf. Season with salt and pepper.
06 - Pour in the vegetable broth. Stir well and bring to a simmer.
07 - Reduce heat to low, cover, 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 and adjust seasoning if needed.
09 - Remove the bay leaf. Serve hot, garnished with parsley and a squeeze of lemon if desired.

# Expert Advice:

01 -
  • It turns humble pantry staples into something that feels like a hug in a bowl.
  • The cabbage gets so tender it practically melts into the potatoes, creating this buttery, lightly spicy sauce.
  • You can walk away and let it simmer while you do absolutely anything else.
  • Leftovers taste even better the next day when all the flavors have had time to become friends.
02 -
  • Don't rush the onions at the beginning, those few extra minutes of slow cooking add a sweetness that holds the whole dish together.
  • If the liquid cooks off too fast, add a splash more broth or water and lower the heat, you want everything tender, not scorched.
  • Taste before serving because cabbage and potatoes are thirsty for salt, what seemed like enough at the start often isn't by the end.
03 -
  • Use a heavy-bottomed pot or Dutch oven to prevent scorching and ensure even, gentle heat.
  • If you like more texture, pull the pot off the heat a few minutes early so the cabbage still has a little bite.
  • A squeeze of lemon at the end is optional but transformative, it cuts the richness and makes every flavor pop.
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