Braised Cabbage With Potatoes Chili (Print Version)

Tender cabbage and potatoes braised with butter, chili, and vegetable broth for a warming, comforting main dish.

# What You'll 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 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 - Combine butter and olive oil in a large heavy-bottomed pot over medium heat until the butter is fully melted and mixture is shimmering.
02 - Add chopped onion and cook for 3–4 minutes, stirring occasionally, until softened and translucent.
03 - Stir in minced garlic and sliced chili, cooking for 1 minute until fragrant.
04 - Add potato chunks and cook while stirring for 3 minutes to lightly brown the edges.
05 - Add sliced cabbage, smoked paprika, and bay leaf. Season generously with salt and pepper, then toss to combine.
06 - Pour vegetable broth over the mixture, stir thoroughly, and bring to a gentle simmer.
07 - Reduce heat to low, cover with lid, and cook for 25–30 minutes, stirring occasionally, until potatoes and cabbage are very tender and most liquid is absorbed.
08 - Remove from heat and taste the braised vegetables. Adjust seasoning with additional salt, pepper, or chili heat as desired.
09 - Remove bay leaf and transfer to serving bowls. Garnish with fresh parsley and serve with lemon wedges on the side.

# Expert Tips:

01 -
  • It turns humble cabbage into something you'll crave on cold nights, soft and rich without feeling heavy.
  • Everything cooks in one pot, so cleanup is fast and you can walk away while it simmers.
  • The chili adds just enough warmth to wake up your taste buds without overwhelming the sweet, earthy vegetables.
02 -
  • Don't skip stirring occasionally during the simmer, or the bottom layer of cabbage can stick and scorch, which ruins the whole pot.
  • If the liquid evaporates too quickly, add a splash more broth or water and lower the heat, the cabbage needs moisture to soften properly.
03 -
  • Slice the cabbage thinner than you think you need to, it cooks down faster and becomes more tender.
  • Use a heavy-bottomed pot or Dutch oven to prevent scorching and distribute heat evenly while the dish simmers.
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