Braised Cabbage With Potatoes Chili (Printable)

Tender cabbage and potatoes braised with chili warmth. Ready in 50 minutes. Vegetarian and gluten-free comfort.

# Components:

→ 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
13 - Lemon wedges

# Method:

01 - Heat butter and olive oil in a large, heavy-bottomed pot over medium heat until the butter is fully melted and the mixture is shimmering.
02 - Add the chopped onion and cook for 3–4 minutes, stirring occasionally, until softened 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 to allow them to begin softening.
05 - Add the sliced cabbage, smoked paprika, and bay leaf. Season generously with salt and freshly ground black pepper, then stir 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 very tender and most of the liquid is absorbed.
08 - Taste the braise and adjust salt, pepper, and spice levels as needed.
09 - Remove the bay leaf. Transfer to a serving dish and garnish with fresh parsley and lemon wedges if desired. Serve hot.

# Expert Advice:

01 -
  • It tastes like someone spent hours in the kitchen, but you'll be done in under an hour.
  • The cabbage transforms into something so tender and sweet you won't recognize it as the same vegetable.
  • One pot means one thing to wash, and leftovers taste even better the next day.
02 -
  • Don't skip the step of cooking the onion until it's truly soft and translucent; rushing it means you'll taste raw onion instead of sweet caramelized depth.
  • Stir the braise every so often as it cooks so the bottom doesn't stick and burn, which will turn everything bitter and ruin the whole pot.
  • If your potatoes still feel firm after 25 minutes, give it another 5 to 10 minutes; undercooked potatoes have no place in a braise like this.
03 -
  • Buy your cabbage the day you plan to cook it so it's at peak freshness and the leaves are crisp and full of moisture.
  • If your broth is particularly salty, use less salt in the seasoning stage and taste as you go; the liquid reduces and concentrates, so what tastes right at the beginning can become too salty by the end.
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