# 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, to taste)
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.
02 - Add the onion and cook for 3–4 minutes until soft and translucent.
03 - Stir in the garlic and chili; cook for 1 minute until fragrant.
04 - Add the potatoes and cook, stirring, for 3 minutes.
05 - Add the sliced cabbage, smoked paprika, and bay leaf. Season with salt and pepper.
06 - Pour in the vegetable broth. Stir well and bring to a simmer.
07 - Reduce heat to low, cover, and cook for 25–30 minutes, stirring occasionally, until the potatoes and cabbage are meltingly soft and most of the liquid is absorbed.
08 - Taste and adjust seasoning if needed.
09 - Remove the bay leaf. Serve hot, garnished with parsley and a squeeze of lemon if desired.
