Onion and white cabbage with potatoes and peppers

Ingredients for 4 servings:

• Oil, ideally with butter flavor, but not necessary
• ½ head of white cabbage, in my case about 700 g with stalk
• 3 large onions, in my case about 700 g unpeeled
• 1 large bell pepper(s), cleaned
• 3 m.-sized potatoes
• 2 tbsp, heaped tomato paste
• 2 tsp, heaped paprika powder
• 1 tsp, heaped salt or more to taste
• Coriander powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegetarian, vegan, alkaline, GAT-compliant

Finely slice the white cabbage with a cucumber slicer, as well as the peeled onions. Dice the bell pepper and peeled potatoes into small cubes. Coat the bottom of a large pot with oil and fry the onions over medium heat. Then add the cabbage and fry, stirring frequently. Cover the pot halfway through; then you don’t need to add any more liquid. Season with salt, paprika, coriander, and tomato paste. Simmer with the lid on for a few minutes, then add the potatoes, stir in, reduce the heat, and cook. Just before the end of the cooking time—the potatoes will soon be soft—add the diced bell pepper and heat through. As a side dish to roasts, this is definitely enough for 4 people. For me, this is a main course. You don’t have to stick slavishly to the list of ingredients; just try it out.