Description
A comforting dish featuring braised cabbage, potatoes, and a kick of chili, packed with nutrients and flavor.
Ingredients
Scale
- 1 medium head of cabbage, chopped
- 4 medium potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1–2 red chilies, sliced (adjust to taste)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Vegetable broth or water (as needed)
- 1 teaspoon paprika (optional)
- Fresh herbs for garnish (parsley or cilantro)
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and garlic, sautéing until soft and fragrant.
- Stir in the chopped cabbage and potatoes, cooking for 5-7 minutes until they start to soften.
- Add the sliced chilies, paprika, salt, and pepper, mixing well.
- Pour in enough vegetable broth or water to cover the vegetables.
- Bring to a boil, then reduce the heat to low, cover, and simmer for about 25-30 minutes or until the vegetables are tender.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with fresh herbs.
Notes
For best flavor, let the dish sit for a few hours and reheat before serving. It can also be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg