Braised Cabbage With Potatoes and Chili (Printable Version)

Tender cabbage and potatoes braised with gentle chili warmth. A cozy, comforting European main dish that's easy and satisfying.

# 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
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 to Follow:

01 - Heat butter and olive oil in a large, heavy-bottomed pot over medium heat until the butter is melted and the mixture is 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 sliced chili, cooking for 1 minute until fragrant.
04 - Add the potato chunks and cook, stirring frequently, for 3 minutes until they begin to develop light color.
05 - Add the sliced cabbage, smoked paprika, and bay leaf. Season generously with salt and pepper, stirring to combine.
06 - Pour in the vegetable broth, stir well, and bring the mixture to a gentle simmer over medium-high heat.
07 - Reduce heat to low, cover the pot with a lid, and cook for 25-30 minutes, stirring occasionally, until the potatoes and cabbage are tender and most of the liquid has been absorbed.
08 - Taste the braised vegetables and adjust salt, pepper, or 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.

# Additional Tips::

01 -
  • It transforms humble ingredients into something deeply comforting without any fuss or fancy techniques.
  • The cabbage becomes silky and sweet, losing all that raw sharpness you might expect.
  • It's forgiving and flexible, so you can adjust the heat, richness, or texture to suit your mood.
  • Leftovers taste even better the next day when all the flavors have had time to settle in together.
02 -
  • Don't rush the simmering step, the cabbage needs time to lose its raw edge and turn sweet and tender.
  • If the pot looks dry before the vegetables are soft, add a splash more broth or water and keep going.
  • Taste before serving, because the seasoning can shift as the liquid reduces and the flavors concentrate.
03 -
  • Use a heavy pot with a tight-fitting lid to trap steam and keep everything moist as it braises.
  • If you want a richer dish, stir in an extra tablespoon of butter just before serving.
  • Don't skip the lemon, it cuts through the richness and makes every bite taste brighter and more balanced.
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