Braised Cabbage and Potatoes may not sound very exciting, but trust me, it can be delicious. In this article, I’m sharing a flavorful recipe for cabbage with chili and potatoes that I learned from my mom. This dish is not only tasty but also gluten-free, Whole30 compliant, and vegan-friendly.
If you have leftover cabbage and random veggies in your fridge, this recipe is perfect for using them up. It’s a hearty meat-free option that will satisfy your hunger and provide nourishment.
Making Cabbage & Potatoes
You can easily make a larger batch of this braised cabbage and potato dish. Enjoy it on its own or as a side dish with your choice of protein. It can be stored in the fridge for 3-4 days. If you’re avoiding nightshades, feel free to substitute sweet potatoes for white potatoes.
When using potatoes, make sure to peel them as most of the harmful glycoalkaloids are found in the skin. Despite this, potatoes are a good source of vitamin C, fiber, and potassium. Different potato varieties contain varying levels of glycoalkaloids, with white and Russet potatoes being relatively low in them.
While white potatoes can be a healthy choice in moderation, individuals with autoimmune conditions or those watching their carbohydrate intake should be cautious. Here is a helpful article on the benefits of 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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This braised cabbage and potatoes dish can be a satisfying one-pot meal or a delicious vegetable side dish to accompany grilled meat or fish. It’s gluten-free and Whole30-friendly.
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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.
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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 chili, celery, and carrots and sauté for 3-4 minutes, until slightly softened and caramelized.
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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 some juice and shrink in size.
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Finally, add the diced tomatoes, cooked potatoes, and about 1/3 cup of water. Stir and cover with a lid. Reduce the heat to medium-low and cook for 15 minutes, stirring occasionally.
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To finish the dish, add a small amount of butter or ghee and fresh herbs.
Calories: 438kcal | Carbohydrates: 69g | Protein: 9g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 866mg | Potassium: 1768mg | Fiber: 13g | Sugar: 12g | Vitamin A: 7186IU | Vitamin C: 142mg | Calcium: 135mg | Iron: 4mg