Braised Cabbage and Potato with Hogao

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

Cabbage and potatoes slow-cooked in a savory tomato-based sauce with Colombian hogao, creating a tender, aromatic side dish perfect with grilled meats. This Colombian-inspired vegetarian recipe, ready in about 45 minutes, pairs cabbage, potatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 head, finely shredded cabbage
• 2, peeled and cut into 1/2-inch cubes potatoes
• 2 tbsp olive oil
• 1 small, finely chopped onion
• 2 cloves, minced garlic
• 1.5 tbsp hogao
• 1 cup vegetable broth
• to taste salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 small onion, finely chopped, and 2 garlic cloves, minced, and sauté for 3 minutes until golden.
2. Step 2: Stir in 1.5 tbsp hogao and cook for 1 minute, then add 1 head cabbage, finely shredded, and 2 potatoes, cut into 1/2-inch cubes.
3. Step 3: Pour in 1 cup vegetable broth, season with salt and 1/4 tsp black pepper, and bring to a simmer.
4. Step 4: Reduce heat to low, cover, and braise for 25 minutes until potatoes are tender and cabbage is wilted, stirring occasionally.
5. Step 5: Uncover and cook for 5 more minutes to thicken the sauce, then serve warm.