Pin It There's a particular kind of quiet that settles over the kitchen when cabbage is braising. The smell is earthy and warm, and I find myself standing by the stove a little longer than necessary, lifting the lid to peek even when I know I shouldn't. This dish came into my life during a winter when I was trying to cook more simply, using what I had instead of always chasing something fancy. It turned out to be one of those recipes that feels like a hug in a bowl.
I made this for my neighbor once after she mentioned she was tired of the same rotation of dinners. She called me the next morning to say her kids had eaten it without complaint, which is apparently a small miracle. Since then, it's become my go-to when I want something nourishing that doesn't require much thought. There's something about the way the potatoes break down slightly and thicken everything that makes it feel like you've been cooking all day, even though you haven't.
Ingredients
- Green cabbage: The star here, and it becomes so soft and sweet as it braises that you'll forget you ever found it boring.
- Yukon Gold or waxy potatoes: They hold their shape just enough while releasing enough starch to give the broth body and richness.
- Yellow onion: The base of flavor, sweet and mellow once it's had time to soften in the butter and oil.
- Garlic: Just two cloves are enough to add depth without shouting over the cabbage.
- Fresh red chilies: I deseed mine because I like warmth, not fire, but leave the seeds in if you're braver than I am.
- Smoked paprika: Optional, but it adds a subtle smokiness that makes the whole dish feel a little more complex.
- Bay leaf: One is all you need for a gentle herbal note that ties everything together.
- Unsalted butter and olive oil: The combination gives you richness from the butter and a fruity backbone from the oil.
- Vegetable broth: This is what turns the dish into a braise, so use a good one if you can.
- Fresh parsley and lemon wedges: Not necessary, but a handful of parsley and a squeeze of lemon at the end brighten everything up beautifully.
Instructions
- Start with the aromatics:
- Heat the butter and olive oil together in a large pot over medium heat until the butter melts and starts to foam. Add the chopped onion and let it cook gently for 3 to 4 minutes, stirring occasionally, until it turns soft and translucent.
- Wake up the garlic and chili:
- Stir in the minced garlic and sliced chili, and cook for just a minute until the kitchen smells incredible and the garlic is fragrant but not browned.
- Add the potatoes:
- Toss in the potato chunks and stir them around for about 3 minutes so they get coated in all that buttery, garlicky goodness. They won't cook through yet, but this step helps them absorb flavor.
- Layer in the cabbage:
- Add the sliced cabbage along with the smoked paprika, bay leaf, salt, and pepper. It will look like a mountain at first, but don't worry, it wilts down dramatically.
- Pour in the broth and braise:
- Pour the vegetable broth over everything, give it a good stir, and bring it to a simmer. Then reduce the heat to low, cover the pot, and let it cook for 25 to 30 minutes, stirring occasionally, until the potatoes and cabbage are meltingly soft.
- Finish and taste:
- Remove the bay leaf, taste, and adjust the seasoning if needed. Serve hot with a sprinkle of fresh parsley and a wedge of lemon on the side if you like.
Pin It One evening I served this alongside some crusty bread and called it dinner, and my partner looked at me like I'd worked magic. It wasn't magic, just cabbage and time, but sometimes that's all you need. The leftovers the next day were even better, the flavors had melded and deepened overnight, and I ate them straight from the pot standing at the counter.
How to Adjust the Heat
If you're not sure how spicy you want this, start with one chili and taste before serving. You can always stir in chili flakes at the end or pass them at the table. I've made this for friends who can't handle any heat at all, and I just leave the chili out entirely and add a pinch of black pepper instead. The dish is still wonderful, just milder and more about the sweetness of the cabbage.
Making It Ahead
This is one of those rare dishes that actually improves after a day in the fridge. The cabbage soaks up even more flavor, and the potatoes get creamier. I reheat it gently on the stove with a splash of water or broth to loosen it up. Sometimes I'll add a little extra butter at the end, which feels indulgent but is absolutely worth it.
Serving Suggestions
I usually serve this as a main with a thick slice of sourdough to soak up the broth, but it also works beautifully as a side dish next to roasted chicken or grilled sausages. My vegetarian friends love it on its own, sometimes with a fried egg on top for extra richness.
- Pair it with crusty bread, rye, or a simple green salad.
- Top with a fried or poached egg for a more substantial meal.
- Serve alongside grilled or roasted meats if you're feeding a mixed crowd.
Pin It This is the kind of recipe I come back to when I need something easy and honest, no tricks, no long ingredient lists, just good vegetables cooked well. I hope it brings you the same kind of quiet satisfaction it's brought me.
Questions & Answers
- → Can I make this dish spicier?
Yes, you can increase the heat by adding extra fresh chilies, using more chili flakes, or adding a pinch of cayenne pepper to taste.
- → How do I make this vegan?
Simply substitute the unsalted butter with plant-based margarine or additional olive oil to make this dish completely vegan.
- → What type of potatoes work best?
Yukon Gold or other waxy potatoes are ideal as they hold their shape during braising and become tender without falling apart.
- → Can I prepare this ahead of time?
Absolutely. This dish reheats beautifully, making it perfect for meal prep. Store in an airtight container in the refrigerator for up to 3 days.
- → What can I serve this with?
Serve as a hearty main with crusty bread, or pair as a side with grilled sausages, roasted chicken, or any protein of your choice.
- → Is this dish gluten-free?
Yes, this is naturally gluten-free. Just ensure you verify that the vegetable broth you use is certified gluten-free.