Tender, buttery cabbage and soft potatoes with gentle chili warmth—perfect for cozy, comforting meals.
# 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
# How-To Steps:
01 - Heat butter and olive oil in a large, heavy-bottomed pot over medium heat until the butter is fully melted and the mixture shimmers.
02 - Add the chopped onion and cook for 3–4 minutes until soft and translucent, stirring occasionally.
03 - Stir in the minced garlic and sliced chili, cooking for 1 minute until fragrant.
04 - Add the potato chunks and cook while stirring for 3 minutes to lightly coat with the fat.
05 - Add the sliced cabbage, smoked paprika, and bay leaf. Season generously with salt and pepper, then toss to combine.
06 - Pour in the vegetable broth, stir well, and bring the mixture to a simmer over medium heat.
07 - Reduce heat to low, cover the pot, and cook for 25–30 minutes, stirring occasionally, until potatoes and cabbage are tender and most liquid is absorbed.
08 - Taste the braise and adjust seasoning with additional salt, pepper, or chili heat as needed.
09 - Remove the bay leaf. Transfer to serving bowls and garnish with fresh parsley and a squeeze of lemon if desired. Serve immediately while hot.
