# What You’ll 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 teaspoon chili flakes
06 - 1 teaspoon smoked paprika, optional
07 - 1 bay leaf
08 - Salt and freshly ground black pepper to taste
→ Liquids & Fats
09 - 3 tablespoons unsalted butter
10 - 2 tablespoons olive oil
11 - 1 2/3 cups vegetable broth
→ Garnish
12 - Chopped fresh parsley, optional
13 - Lemon wedges, optional
# How To Make It:
01 - Heat butter and olive oil in a large, heavy-bottomed pot over medium heat until the butter is fully melted and combined.
02 - Add the chopped onion and cook for 3 to 4 minutes until soft and translucent, stirring occasionally.
03 - Stir in the garlic and fresh chili slices, cooking for 1 minute until fragrant.
04 - Add the potato chunks and cook while stirring for 3 minutes to lightly coat with the fat.
05 - Add the sliced cabbage, smoked paprika if using, and bay leaf. Season generously with salt and freshly ground black pepper.
06 - Pour in the vegetable broth, stir well, and bring 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 braise. Adjust seasoning with additional salt and pepper if needed.
09 - Transfer to serving dishes and garnish with chopped fresh parsley and a squeeze of lemon juice if desired. Serve while hot.
