Red Cabbage Stewed with Potatoes

Red cabbage is slightly rougher than white cabbage but great for stewing. Such cabbage turns out to be especially tasty if stewed with potatoes. Lemon juice preserves the color of the cabbage and, together with oregano and dried garlic, infuses the dish with an appetizing aroma. In addition, potatoes acquire their original bright color during stewing.

Summary

Ingredients

• Red cabbage – 400 g (small head of cabbage)
• Potatoes – 300 g (4 pcs.)
• Onions – 50 g (1 medium-sized)
• Lemon – 0.25 pcs.
• or lemon juice – 30 ml (2 tablespoons)
• Salt to taste
• Ground black pepper – to taste
• Dried oregano – 1 teaspoon
• Ground dried garlic – 0.3333 teaspoon
• Fresh parsley – 10 g (3 sprigs)
• Fresh dill – 10 g (3 branches)
• Vegetable oil – 30 ml (2 tablespoons)

Instructions

1. Peel and cut onions into small cubes.
2. Heat the vegetable oil in a frying pan and fry the onion over medium heat for 4-5 minutes, until transparent.
3. For red cabbage, remove the top leaves and stump. Then cut the cabbage into small cubes.
4. Add some salt to the cabbage.
5. We mash the cabbage with our hands for 2-3 minutes, until soft.
6. Cut off a quarter of the lemon and squeeze out 2 tbsp of juice.
7. Add lemon juice to red cabbage (it will help preserve the color of the vegetable in the finished dish).
8. Mix the cabbage with lemon juice.
9. Add cabbage to the pan to the fried onions.
10. Fry everything together over low heat for about 7 minutes.
11. Peel the potatoes, rinse and cut into small cubes.
12. We send potatoes to cabbage. Add black pepper, oregano, and dried garlic there.
13. We mix everything.
14. Add 300 ml of water.
15. Simmer the contents of the pan over low heat under the lid until cooked through, 20-25 minutes.
16. Rinse the dill and parsley, shake, chop finely and add to the pan. A little greenery can be left to decorate the finished dish. Add vegetables to taste.
17. Mix everything, cook for 2-3 minutes and remove the pan from the heat.

Enjoy your meal!