Braised Cabbage With Potatoes and Chili (Print View)

Tender cabbage and potatoes braised with chili warmth—a comforting, buttery vegetarian main dish in 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 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, optional
13 - Lemon wedges, optional

# Directions:

01 - Heat butter and olive oil in a large heavy-bottomed pot over medium heat until the mixture is shimmering and fragrant.
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 the mixture becomes fragrant.
04 - Add the potato chunks and cook, stirring frequently, for 3 minutes to begin softening.
05 - Add the sliced cabbage, smoked paprika, and bay leaf to the pot. Season with salt and pepper to taste.
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 is absorbed.
08 - Taste the dish and adjust seasoning with additional salt and pepper as needed.
09 - Remove the bay leaf. Serve the braised vegetables hot, garnished with fresh parsley and a squeeze of lemon if desired.

# Expert Advice:

01 -
  • It turns humble, inexpensive ingredients into something that feels like a hug in a bowl.
  • The cabbage becomes so tender it practically melts on your tongue, and the potatoes soak up all that buttery, garlicky goodness.
  • You can walk away from the stove for most of the cooking time and let it do its thing.
  • It's naturally gluten-free and vegetarian, but hearty enough that no one will miss the meat.
02 -
  • Don't skip stirring occasionally during the braise, or the bottom layer of cabbage can stick and scorch, which will make everything taste bitter.
  • If the broth evaporates too quickly and things start to look dry, add a splash more and lower the heat a bit.
  • Taste before serving because cabbage can be sweet or slightly bitter depending on the head you got, and you might need a pinch more salt or a squeeze of lemon to balance it out.
03 -
  • Use a heavy-bottomed pot or Dutch oven because it distributes heat evenly and prevents scorching during the long, slow braise.
  • If you're making this vegan, swap the butter for a good plant-based margarine or add an extra tablespoon of olive oil, and it will still taste rich and satisfying.
  • Don't toss the outer cabbage leaves if they're a little tough, they'll soften up just fine and add body to the dish.
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