Braised Cabbage With Potatoes and Chili (Print Version)

Tender cabbage and potatoes braised with chili warmth—cozy comfort in a pot. Vegetarian and gluten-free.

# 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 Make It:

01 - Heat butter and olive oil in a large, heavy-bottomed pot over medium heat until the butter melts and begins to foam.
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; cook for 1 minute until fragrant.
04 - Add the diced potatoes and cook, stirring frequently, for 3 minutes to lightly coat with oil and butter.
05 - Add the sliced cabbage, smoked paprika, and bay leaf. Season generously with salt and freshly ground black pepper. Toss to combine.
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 the potatoes and cabbage are meltingly soft and most of the liquid has been absorbed.
08 - Taste the braised vegetables and adjust salt, pepper, and chili heat as needed.
09 - Remove and discard the bay leaf. Transfer to serving plates and garnish with fresh parsley and a squeeze of lemon juice if desired. Serve hot.

# Additional Tips::

01 -
  • It transforms humble, inexpensive ingredients into something that feels warm and deeply satisfying.
  • The gentle heat from the chili never overwhelms, just adds a quiet warmth that keeps each bite interesting.
  • Everything cooks in one pot, so cleanup is fast and the flavors meld beautifully as they simmer together.
  • Leftovers taste even better the next day, when the cabbage has soaked up every bit of the savory broth.
02 -
  • Do not skip stirring occasionally during braising, the cabbage at the bottom can stick and scorch if left unattended.
  • If the pot looks dry before the vegetables are tender, add a splash more broth or water and keep the heat low and steady.
  • Taste before serving, cabbage and potatoes soak up salt, so you may need to add more at the end than you expect.
03 -
  • Use a heavy-bottomed pot or Dutch oven to distribute heat evenly and prevent scorching on the bottom.
  • Slice the cabbage into ribbons rather than chunks so it collapses beautifully and absorbs the broth without turning mushy.
  • Let the pot sit covered off the heat for five minutes before serving, this allows the flavors to settle and the sauce to thicken slightly.
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