Braised Green Cabbage

1. 1

   Cut potatoes into medium cubes. Throw in a pan with a small amount of heated sunflower oil, throw in a little salt and black pepper, and fry until golden (but not quite ready!). Remove potatoes onto a plate. In the same pan (if necessary, add more sunflower oil) put chopped onions. As they become transparent add sugar, then in two minutes add chopped carrots.

2. 2

   Fry slightly, then add tomato paste (and tomatoes at the same time), keep frying it all. Then add the shredded cabbage and stir. When cabbage settles a little in the frying pan add potatoes, cover and turn up the heat to almost maximum. At this stage it is necessary to stir constantly to avoid burning.

3. 3

   When the cabbage is ready (it has to still be a little crunchy, but already cooked) - add salt, pepper and red (cayenne) pepper for spice. I usually also add oregano and paprika at this stage. Thoroughly mix and add finely chopped garlic and chopped herbs. Hold for another 3-5 minutes on medium heat, then remove from element, add butter, cover, and leave for 5-10 minutes under the lid (but it can be eaten if you can't wait any longer) Cabbage should not be mushy, it should be crunchy and a little hard.

4. 4

   As a non-vegetarian variation I add Mortadella cut in small cubes. It tastes better if fried separately and added later, just like potatoes.

5. 5

   If the dish turned out too sweet you can add a little lemon juice or sumac.

* Per serving · 4 servings · Values may vary.