# What You 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 to 2 fresh red chilies, deseeded and finely sliced or 1 tsp chili flakes
06 - 1 tsp smoked paprika
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
13 - Lemon wedges
# How-To Steps:
01 - Heat butter and olive oil in a large, heavy-bottomed pot over medium heat until the butter is melted and foaming.
02 - Add the chopped onion and cook for 3 to 4 minutes until soft and translucent, stirring occasionally.
03 - Stir in the minced garlic and sliced chili; cook for 1 minute until fragrant.
04 - Add the potato chunks and cook, stirring, for 3 minutes to coat with oil and begin softening.
05 - Add the sliced cabbage, smoked paprika, and bay leaf. Season generously with salt and pepper, stirring 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 to 30 minutes, stirring occasionally, until the potatoes and cabbage are very soft and most of the liquid is absorbed.
08 - Remove the bay leaf and taste the braised vegetables. Adjust seasoning with additional salt, pepper, or chili heat as desired.
09 - Transfer to serving bowls and garnish with fresh parsley and a squeeze of lemon juice if desired. Serve hot.
