# 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 - 1–2 fresh red chilies, deseeded and finely sliced, or 1 teaspoon chili flakes
06 - 1 teaspoon smoked paprika
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
13 - Lemon wedges
# How-To Steps:
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 until soft and translucent.
03 - Stir in the minced garlic and sliced chili; cook for 1 minute until fragrant.
04 - Add the potato chunks and cook, stirring frequently, for 3 minutes.
05 - Add the sliced cabbage, smoked paprika, and bay leaf. Season generously with salt and black pepper.
06 - Pour in the vegetable broth, stir well, and bring the mixture to a simmer.
07 - Reduce heat to low, cover the pot, and cook for 25–30 minutes, stirring occasionally, until the potatoes and cabbage are tender and most of the liquid has been absorbed.
08 - Taste the braised vegetables and adjust seasoning with salt and pepper as needed. Remove and discard the bay leaf.
09 - Transfer to serving dishes and garnish with chopped fresh parsley and lemon wedges if desired. Serve hot.
