Braised Cabbage Potatoes Chili

The first time I encountered braised cabbage was at a tiny family-run restaurant in Prague where the waiter brought out this humble dish bubbling in a cast iron pot. I was skeptical, but one bite of those meltingly tender cabbage ribbons mixed with buttery potatoes changed everything about how I thought about this often-overlooked vegetable.

Last winter during a particularly bleak week, I made a massive batch of this and my usually skeptical teenage brother went back for thirds. That quiet victory, watching someone discover they actually love cabbage, might be my favorite kitchen memory of the year.

Ingredients

• 1 medium green cabbage: Choose one that feels heavy and has tightly packed leaves for the best texture after braising
• 500 g Yukon Gold potatoes: Their waxy flesh holds shape beautifully while becoming creamy tender
• 1 medium yellow onion: Finely chopped so it almost dissolves into the dish
• 2 cloves garlic: Minced fresh because the flavor makes all the difference
• 1 to 2 fresh red chilies: Deseeded and finely sliced adjust based on your heat tolerance
• 1 tsp smoked paprika: This adds an incredible depth though regular paprika works in a pinch
• 1 bay leaf: The secret backbone flavor that people cannot quite identify
• Salt and freshly ground black pepper: Season generously as cabbage really absorbs salt
• 3 tbsp unsalted butter: Use real butter here because the richness carries the dish
• 2 tbsp olive oil: Prevents the butter from burning during initial cooking
• 400 ml vegetable broth: Homemade is best but any quality broth works perfectly
• Chopped fresh parsley and lemon wedges: Bright finishing touches that cut through the richness

Instructions

Start with a sizzling foundation:

Melt the butter with olive oil in your largest heavy-bottomed pot over medium heat until it foams slightly

Build the aromatic base:

Add the chopped onion and cook for 3 to 4 minutes until it turns translucent and sweet

Wake up the spices:

Stir in the garlic and sliced chili cook for just 1 minute until the garlic becomes fragrant but do not let it brown

Add the potatoes:

Toss in the potato chunks and stir occasionally for 3 minutes letting them develop a slight golden edge

Introduce the cabbage:

Add all that beautiful sliced cabbage along with smoked paprika and the bay leaf then season generously with salt and pepper

Create the braise:

Pour in the vegetable broth and stir everything together until the cabbage starts to wilt

Let it transform:

Bring to a simmer then reduce heat to low cover and cook for 25 to 30 minutes until everything is meltingly tender

The final polish:

Taste and adjust the seasoning remove the bay leaf and serve hot with fresh parsley and a squeeze of lemon

Save Pin

My neighbor smelled this cooking through our shared wall and knocked on my door with an empty container asking what that incredible aroma was. Now we have a standing arrangement where I make extra and she brings fresh crusty bread.

Making It Your Own

Sometimes I add diced carrots with the onions for sweetness and color. Other times a splash of white wine in the broth elevates it to something I would serve dinner guests without hesitation.

The Perfect Pairing

Crusty sourdough for soaking up those buttery juices is non-negotiable in my house. A simple green salad with sharp vinaigrette cuts through the richness beautifully.

Storage And Reheating

This actually improves overnight so do not hesitate to double the batch and keep some for lunch the next day. The flavors deepen and the texture becomes even more luxurious.

• Store in an airtight container for up to 4 days in the refrigerator
• Reheat gently with a splash of water or broth to loosen it up
• Freezes well for up to 3 months though the texture softens slightly

Save Pin

There is something deeply satisfying about taking such humble ingredients and turning them into a dish that feels like a warm embrace.

Recipe Questions

→ What type of cabbage works best for this dish?

Green cabbage is recommended for its texture and flavor when braised. However, you could experiment with savoy cabbage for a slightly different, more delicate result.

→ Can I adjust the spice level?

Absolutely! The amount of fresh red chili can be easily increased for more heat. For an extra kick, you can also add a pinch of cayenne pepper along with the other spices.

→ Is this dish suitable for a vegan diet?

Yes, it can be made vegan by simply substituting the unsalted butter with an equal amount of plant-based margarine or vegan butter. Ensure your vegetable broth is also vegan-friendly.

→ What are good serving suggestions for this braised cabbage and potatoes?

This dish is wonderful on its own as a main course. It also pairs excellently as a hearty side with crusty bread, grilled sausages (if not vegetarian), or a simple green salad.

→ How long will the leftovers keep?

Leftovers store very well. Once cooled, transfer them to an airtight container and refrigerate for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

→ What kind of potatoes should I use?

Yukon Gold or other waxy potato varieties are ideal for this dish. They hold their shape well during simmering while still becoming beautifully soft and creamy.