cabbage and potato salad

Ingredients for 4 servings:

• 500 g white cabbage
• Salt
• 2 onions
• 50 g fat
• 1 tbsp tomato paste
• 1 tbsp vinegar
• pepper
• 1 pinch(s) of sugar
• Vinegar
• salt and pepper
• 500 g potatoes
• 1 onion(s)
• 50 g fat

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Original recipe from my grandmother from Bessarabia (near the Black Sea)

Coleslaw: Shred the cabbage, knead with a little salt, and let stand. In a pot, sauté the onions in fat until light yellow, add the tomato paste and vinegar, and bring to a boil briefly. Add the prepared cabbage, pepper, and sugar to the onions, stir, and sauté thoroughly. Pour in a little liquid and sauté the cabbage for about 20-30 minutes, stirring occasionally. The cabbage should still be crisp, not mushy, and have a reddish color. Potato salad: Slice the cooked potatoes. As for the coleslaw, sauté the onion in fat with vinegar, pepper, and salt. Add the potatoes and sauté briefly, do not fry. Mix the two salads together. Note: The two salads can also be served separately. Coleslaw and potato salad with roast with rice pudding and steamed apples was a wedding dish.