Pin It I started making this on the kind of evenings when I wanted something warm but didn't feel like hovering over the stove. The kind of dish where you can stir once, walk away, and come back to something that smells like you've been cooking all day. The butter melts into the cabbage, the chili hums quietly in the background, and the potatoes go soft and sweet. It's nothing fancy, but it has this way of filling the kitchen with comfort that I keep coming back to.
I remember serving this to a friend who swore she hated cabbage. She had seconds. I think it was the butter and the way the potatoes soaked up all that broth, turning everything creamy and mild. We ate it with thick slices of sourdough, and she told me it tasted like something her grandmother would have made. That's when I knew this recipe had staying power.
Ingredients
- Green cabbage: The star here, it turns silky and sweet as it braises, losing any bitterness and soaking up all the flavors around it.
- Yukon Gold potatoes: They hold their shape but get creamy inside, making the whole dish feel more filling without being heavy.
- Yellow onion: This builds the base, adding a gentle sweetness that balances the chili heat.
- Garlic: Just two cloves, but they bloom in the butter and make the whole pot smell incredible.
- Fresh red chilies: I like the brightness they bring, you can control the heat by how much you use or swap in flakes if that's what you have.
- Smoked paprika: Optional, but it adds a quiet warmth and a hint of depth that makes this feel a little more special.
- Bay leaf: It disappears into the background, but you'd miss it if it wasn't there.
- Unsalted butter: This is what makes the cabbage rich and glossy, don't skip it unless you're going dairy free.
- Olive oil: Helps the butter not burn and adds a little fruity note.
- Vegetable broth: The liquid that becomes the silky base, choose a good one because you'll taste it.
- Fresh parsley and lemon: A bright finish that wakes everything up right before serving.
Instructions
- Start with the aromatics:
- Heat the butter and olive oil in a large pot over medium heat until the butter foams. Add the onion and let it soften for 3 to 4 minutes, stirring now and then until it's translucent and smells sweet.
- Wake up the garlic and chili:
- Toss in the garlic and sliced chili, stirring for about a minute until the garlic turns fragrant and golden at the edges. Don't let it brown or it'll turn bitter.
- Add the potatoes:
- Stir in the potato chunks and let them cook for 3 minutes, turning them in the butter so they start to pick up a little color. This step helps them hold their shape later.
- Pile in the cabbage:
- Add all the sliced cabbage, the smoked paprika, and the bay leaf, then season generously with salt and pepper. It'll look like too much cabbage, but it wilts down fast.
- Braise low and slow:
- Pour in the vegetable broth, stir everything together, and bring it to a gentle simmer. Cover the pot, lower the heat, and let it cook for 25 to 30 minutes, stirring occasionally, until the potatoes are tender and the cabbage is meltingly soft.
- Finish and serve:
- Taste and adjust the seasoning, then pull out the bay leaf. Serve hot with a sprinkle of parsley and a squeeze of lemon if you like.
Pin It There was a night I made this after a particularly gray winter day, the kind where it gets dark at four and you just want to hibernate. I set the pot on the stove, let it simmer, and curled up with a book. When I came back, the whole kitchen smelled like warmth and butter. I ate it straight from the pot, standing at the counter, and it felt like the best kind of self care.
How to Adjust the Heat
I've made this both mild and punchy depending on who's eating. If you're cooking for kids or anyone sensitive to spice, use just half a chili or skip it entirely and add a tiny pinch at the table. If you like it hotter, throw in an extra chili or a good shake of chili flakes. The smoked paprika adds warmth without heat, so you can layer flavors without overdoing it.
Making It Ahead
This is one of those dishes that tastes even better the next day. The cabbage and potatoes soak up more of the broth as they sit, and the flavors meld together in a way that feels richer and more rounded. I've reheated it on the stove with a splash of water or broth, and it comes back to life beautifully. It also freezes well if you want to make a double batch.
Serving Suggestions
I usually serve this as a main with crusty bread for mopping up the broth, but it also works as a hearty side next to roasted chicken or grilled sausages. A simple green salad with a sharp vinaigrette cuts through the richness nicely. Sometimes I top it with a fried egg for breakfast, which sounds odd but works surprisingly well.
- Pair with sourdough or rye bread for a satisfying meal.
- Add a dollop of sour cream or Greek yogurt if you want extra richness.
- Leftovers make a great filling for savory galettes or hand pies.
Pin It This dish has become my go to on nights when I need something simple, warm, and filling without a lot of fuss. It's the kind of recipe that reminds me why I love cooking in the first place.
Recipe FAQs
- → Can I make this dish vegan?
Yes, simply substitute the unsalted butter with plant-based margarine or additional olive oil to make it completely vegan while maintaining the rich, comforting flavor.
- → What type of cabbage works best?
Green cabbage is ideal for this dish as it holds up well during braising and develops a tender, buttery texture without falling apart completely.
- → How can I adjust the spice level?
Use fewer chilies or remove all seeds for mild heat. For more spice, add extra fresh chilies, increase chili flakes, or incorporate a pinch of cayenne pepper to taste.
- → Can I prepare this ahead of time?
Absolutely. This dish reheats beautifully. Store in an airtight container in the refrigerator for up to 3 days and gently reheat on the stovetop or microwave.
- → What potatoes are best for braising?
Yukon Gold or other waxy potatoes are perfect as they hold their shape during long cooking while becoming tender. Avoid starchy russet potatoes which may break down too much.
- → Can I serve this as a side dish?
Yes, it works excellently as a hearty side dish. Pair it with grilled meats, sausages, or roasted chicken for a complete meal.