Cabbage and potatoes
This hearty Cabbage and Potato Stir-Fry is a classic comfort dish that combines tender cabbage and earthy potatoes, seasoned with spices to create a flavorful meal.
Equipment
- 1 Large skillet or wok
- 1 Cutting board
- 1 Sharp knife
- 1 Wooden spoon or spatula
- 1 Measuring cups and spoons
Ingredients
- 4 medium potatoes, peeled and diced Approximately 800g.
- ½ head green cabbage, chopped Approximately 400g.
- 2 tablespoons olive oil
- 1 medium onion, finely chopped Approximately 150g.
- 2 cloves garlic, minced
- 1 teaspoon cumin seeds
- 1 teaspoon paprika
- to taste salt
- to taste pepper
- Fresh for garnish parsley Optional.
Instructions
- Heat the olive oil in a large skillet or wok over medium heat.
- Once the oil is hot, add the cumin seeds and sauté for about 1 minute until fragrant.
- Add the finely chopped onion and garlic to the skillet. Cook for 3-4 minutes, stirring occasionally, until the onion is translucent.
- Add the diced potatoes to the skillet. Season with salt and pepper, then stir well. Cover and cook for about 10 minutes, stirring occasionally to prevent sticking.
- After 10 minutes, add the chopped cabbage and paprika to the skillet. Stir well to combine all the ingredients.
- Continue cooking for another 5-7 minutes, uncovered, until the potatoes are tender and the cabbage is wilted. Stir occasionally.
- Taste and adjust seasoning if needed. Once ready, remove from heat and garnish with fresh parsley if desired.
- Serve hot as a main dish or side dish.
Notes
Feel free to add other vegetables such as carrots or bell peppers for more color and flavor. The dish can be easily made vegan and gluten-free. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat before serving.