Description
A comforting dish featuring tender cabbage and flavorful Yukon Gold potatoes braised with chilies, onion, and garlic.
Ingredients
Scale
- 1 medium green cabbage (about 2 lbs), cored and sliced
- 1 lb Yukon Gold potatoes, peeled and cut into 3/4 inch chunks
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 to 2 fresh red chilies, deseeded and finely sliced, or 1 teaspoon chili flakes
- 1 teaspoon smoked paprika (optional)
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 2/3 cups vegetable broth
- Chopped fresh parsley (optional)
- Lemon wedges (optional)
Instructions
- In a large, heavy-bottomed pot, heat the unsalted butter and olive oil over medium heat until the butter is fully melted.
- Add the finely chopped onion to the pot and cook for 3 to 4 minutes until soft.
- Stir in the minced garlic and sliced fresh chilies, cooking for about 1 minute until fragrant.
- Add the potato chunks and stir well for around 3 minutes to lightly coat them.
- Mix in the sliced cabbage, smoked paprika, and bay leaf. Season with salt and pepper.
- Pour in the vegetable broth, stir to combine, and bring to a gentle simmer over medium heat.
- Once it simmers, reduce heat to low, cover the pot, and let it cook for 25 to 30 minutes until soft.
- Remove the bay leaf, taste, and adjust seasoning as needed.
- Serve warm, garnished with parsley and a squeeze of lemon juice.
Notes
This dish is perfect for meal prep as it tastes even better the next day.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 30mg