# What You 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 - 1–2 fresh red chilies, deseeded and finely sliced, or 1 tsp chili flakes
06 - 1 tsp smoked paprika, optional
07 - 1 bay leaf
08 - Salt and freshly ground black pepper to taste
→ Liquids & Fats
09 - 3 tbsp unsalted butter
10 - 2 tbsp 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 melted and combined.
02 - Add the chopped onion and cook for 3–4 minutes, stirring occasionally, until soft and translucent.
03 - Stir in the minced garlic and sliced chili, cooking for 1 minute until fragrant.
04 - Add the potato chunks and stir continuously for 3 minutes to coat evenly with the fat.
05 - Add the sliced cabbage, smoked paprika, and bay leaf. Season generously with salt and pepper, then stir to combine all ingredients.
06 - Pour in the vegetable broth, stir well, and bring the mixture to a gentle simmer over medium heat.
07 - Reduce heat to low, cover the pot, and cook for 25–30 minutes, stirring occasionally, until potatoes and cabbage are meltingly soft and most liquid is absorbed.
08 - Taste the braised mixture and adjust seasoning with additional salt and pepper as needed.
09 - Remove the bay leaf and transfer to serving vessels. Garnish with fresh parsley and lemon wedges if desired.
