Tender cabbage and potatoes braised with chili warmth—comforting, buttery, and ready in just 50 minutes.
# Ingredient List:
→ 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 to 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:
01 - Heat butter and olive oil in a large, heavy-bottomed pot over medium heat until the mixture shimmers.
02 - Add the chopped onion and cook for 3 to 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 potato chunks and cook, stirring frequently, for 3 minutes to lightly caramelize the edges.
05 - Add the sliced cabbage, smoked paprika, and bay leaf. Season generously with salt and black pepper. Stir to combine.
06 - Pour in the vegetable broth, stir well, and bring the mixture to a gentle simmer.
07 - Reduce heat to low, cover with a lid, and cook for 25 to 30 minutes, stirring occasionally, until potatoes and cabbage are meltingly tender and most liquid is absorbed.
08 - Taste the braised vegetables and adjust salt and pepper as needed. Remove and discard the bay leaf.
09 - Transfer to serving bowls or plates. Garnish with fresh parsley and serve with lemon wedges on the side.
