Braised cabbage and potatoes might sound bland or 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.
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.
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Ingredients
- 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 medium head white cabbage quartered and shredded (core out)
- 1 teaspoon salt
- 1/2 teaspoon coriander seed powder
- 1/2 cup diced tomatoes tinned
- 1 teaspoon butter or ghee (optional)
- A handful of fresh coriander/cilantro or parsley chopped
Instructions
- 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.
- 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.
- 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.
- 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.
- Finish the dish off by stirring in a little dollop of butter or some ghee and the fresh herbs.
Notes
Nutrition
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
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.
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 😉
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
Thanks Michelle! It’s a little secret gem:)
Deliciois! My kids love this. My slight variation was that I didn’t add any waterin step 4.
Thanks Russell, glad the kids enjoyed it 🙂
This was delicious and so easy to make. I finished it with your miso butter. Marvellous
Thank you so much for this recipe!! Cabbage is such an underrated vegetable, my family ate every last bite😁
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
Thanks so much 🙂
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?