Braised Cabbage with Potatoes

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

If you need a heartier dish, you can add small pieces of chicken (about the size of potato chunks) or turkey, or sausage to the cooked cabbage.

Ingredients

Potato - 4 pieces
White Cabbage - ½ pieces
Garlic - 3 cloves
Butter - 1½ spoons
Vegetable Oil - 2 spoons
Herbs - 1 bunch
Salt - to taste
Ground Black Pepper - to taste
Carrot - 1 piece
Red Long Chili Peppers - to taste
Sugar - ½ spoons
Onion - 1 head
Tomatoes - 2 pieces
Passata Tomato Sauce - 4 spoons

Step by Step guide

Step 1

Cut the potatoes into cubes. Add them to a skillet with a small amount of heated sunflower oil, season lightly with salt and black pepper, and sauté until golden brown (but not fully cooked). Transfer the potatoes to a plate.

Step 2

In the same skillet (add sunflower oil if necessary), add the chopped onion and sauté until it becomes translucent. Then add sugar, and after 2 minutes, toss in the chopped carrots. Also, add the tomato paste and peeled chopped tomatoes, and sauté everything together.

Step 3

Chop the cabbage, add it to the skillet, and stir. Once the cabbage has wilted in the skillet, add the potatoes, cover with a lid, and turn the heat to high. At this stage, it is important to stir constantly to prevent burning.

Step 4

When the cabbage is ready (it's important that it doesn't become mushy like in a solyanka, but remains slightly crunchy), season with salt, black pepper, and red pepper for heat. Mix everything well and add finely chopped garlic and chopped herbs. Keep it on the heat for another 3–5 minutes, then remove from heat and add some butter. Cover and let it sit for 5–10 minutes with the lid on.