Braised Cabbage with Potatoes
Appetizers • Poland
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.
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