Braised Cabbage & Potatoes With Chilli

Braised Cabbage and Potatoes might sound bland and boring but it doesn’t have to be. In this post, I share a very tasty way of cooking a cabbage dish with chilli and potatoes – a recipe I stole from my mum. This dish is gluten-free, Whole30 and vegan-friendly.

Cabbage And Potatoes Recipe

This is a great recipe for using up leftover cabbage and any other veggies you have lurking around in the fridge. It’s also a really good meat-free dish that will fill you up and nourish at the same time.


Making Cabbage & Potatoes

You can make a larger batch of this cabbage potato braised recipe. Serve on its own (we did) or as a side dish with protein, if you like. It will keep for up to 3-4 days in the fridge. If you’re avoiding nightshades, feel free to use sweet potatoes instead of white potatoes. 

When using potatoes, always peel them before cooking as most of the harmful glycoalkaloids are contained in the skin.

The flesh is actually full of good stuff like vitamin C, fibre and potassium. Furthermore, different types of potatoes have varied concentrations of glycoalkaloids. White potatoes and Russet potatoes are actually quite low in glycoalkaloids.

Eaten in moderation, the white potato can be your friend. However, proceed with caution if healing from an autoimmune condition or trying to watch your carb intake. Here is a good article on white potatoes.


More Plant-Based Recipes

Cauliflower & Pumpkin Dal (Paleo)

Red Cabbage Slaw with Creamy Avocado Dressing

Cavolo Nero & Corn Fritters With Spicy Yoghurt

Vegan & Paleo Nut Roast

Roasted Quinoa Salad With Sweet Potatoes & Brussels Sprouts

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Braised cabbage with potatoes and chilli

Braised Cabbage & Potatoes With Chilli

  • Author: Irena Macri
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 3 1x
  • Category: Main
  • Method: Braising
  • Cuisine: European


This braised cabbage and potatoes is a great one-pot dish or it can be served as a vegetable side with grilled meat or fish. It’s gluten-free, Whole30-friendly.


  • 4 medium potatoes, quartered or diced into large cubes
  • 3 tablespoons olive oil
  • 1 medium onion, diced
  • 1 long red chilli, seeds out and diced
  • 1 stick of celery, diced
  • 2 medium carrots, peeled and grated
  • 1 large clove of garlic, finely diced
  • 1/2 head of medium white cabbage, quartered and shredded (core out)
  • 1 teaspoon salt
  • 1/2 teaspoon coriander seed powder
  • 1/2 cup diced tinned tomatoes
  • 1 teaspoon butter or ghee (optional)
  • A handful of fresh coriander/cilantro or parsley, chopped


  1. Place potatoes in a small pot of water and season with a generous pinch of salt. Bring to boil and cook for 6-7 minutes, until almost cooked. They will finish cooking together with the braised cabbage.
  2. Heat olive oil over medium heat in a large pot or a deep frying pan that has a lid. Add the onion and sauté for 2-3 minutes, stirring halfway. Then add the chilli, celery and carrots and sauté for 3-4 minutes, until slightly softened and caramelised.
  3. Now add the garlic and cabbage and season with salt and coriander seed powder. Stir through, cover with the lid and cook for 2-3 minutes. The cabbage will release a bit of juice and reduce in size.
  4. Finally, add the diced tomatoes, cooked potatoes and about 1/3 cup of water. Stir through and cover with a lid. Bring the heat down to medium-low and cook for 15 minutes, stirring a couple of times.
  5. Finish the dish off by stirring in a little dollop of butter or some ghee, and the fresh herbs.

Irena Macri
By Irena Macri

About the author:Hi, I’m Irena Macri. I share delicious recipes that I have cooked and loved. I am a published cookbook author, have been food blogging for over 10 years and have a Diploma in Nutrition. You will find many healthy recipes as well as my favourite comfort food.More about me here. Sign-up for my newsletter and subscriber freebies.

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  1. This looks delicious but I am a bit confused – You say to peel white potatoes but it looks like the potatoes in the recipe have not been peeled.

    1. That’s correct! As I mentioned, my mum made the recipe. Unfortunately, I could only tell her about the peeling half way through as I wasn’t in the kitchen when she started cooking. I am sure it won’t kill you once in a while 😉

  2. I made this dish today, my husband and i thought it was delicious, quick and easy to make, will def be making it again, thanks for a great recipe

  3. This was delicious and so easy to make. I finished it with your miso butter. Marvellous

  4. Thank you so much for this recipe!! Cabbage is such an underrated vegetable, my family ate every last bite😁

  5. My husband is a vegetarian, I am not a fan of his cuisine but I try every dish I make for him usually followed by “Yeuk how can you eat that”. I loathe cabbage so did not hold out any hope that this would in any way edible for me.
    HOW WRONG WAS I – I loved it. Thank you so much for this recipe, a meal we can share together ahhhh.
    PS Didn’t have a white cabbage so used a dark green cabbage and didn’t add the knob butter

  6. Hello! I live in Central Forida and can’t seem to find long red chilies anywhere; what are they called, and are they hot? Also, what can I substitute please?

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