Braised cabbage 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 meal with chilli and potatoes – a recipe I stole from my mum.
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 meal that will fill you up and nourish at the same time.
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 days in the fridge. If you’re avoiding nightshades, feel free to use sweet potatoes instead of white potatoes. White potatoes are pretty widely accepted in the paleo guidelines these days, and it’s one of those rules you shouldn’t be afraid to break. Here a few more of those rules.
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 from Mark’s Daily Apple.Print
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.
- 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
- 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 half way. 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.