Braised Cabbage With Potatoes Chili (Printable)

Tender cabbage and potatoes braised with chili warmth—perfect for cozy, comforting meals in just 50 minutes.

# 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 shimmering.
02 - Add the chopped onion and cook for 3–4 minutes, stirring occasionally, until soft and translucent.
03 - Stir in the minced garlic and chili; cook for 1 minute until fragrant.
04 - Add the potato chunks and cook, stirring frequently, for 3 minutes.
05 - Add the sliced cabbage, smoked paprika, and bay leaf. Season generously with salt and pepper.
06 - Pour in the vegetable broth and stir well. Bring the mixture to a gentle simmer.
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 liquid is absorbed.
08 - Taste the braise and adjust salt, pepper, and chili heat as needed.
09 - Remove and discard the bay leaf. Transfer to a serving dish and garnish with fresh parsley and lemon wedges if desired. Serve hot.

# Expert suggestions:

01 -
  • Everything cooks in one pot, so cleanup is blessedly simple.
  • The cabbage gets silky and sweet as it braises, nothing like the raw crunch you might expect.
  • A gentle chili warmth makes it cozy without overpowering the vegetables.
  • It tastes even better the next day, which makes it perfect for meal prep or last minute dinners.
02 -
  • Don't rush the braising, the cabbage needs time to soften and sweeten, and the potatoes need to absorb all that broth.
  • If the pot looks too dry before everything is tender, add a splash more broth or water and keep going.
  • Taste before serving, cabbage can be sweet, and sometimes you need a little more salt or a pinch of pepper to balance it out.
03 -
  • Cut the cabbage into thick slices rather than shredding it finely, it holds up better during the long braise and has a nicer texture.
  • Use a heavy-bottomed pot or Dutch oven to prevent scorching, especially if your stove runs hot.
  • Let the dish rest for five minutes after cooking, the flavors settle and the broth thickens just a bit.
Return