John Myers
Ingredients for 2 servings:
- 250 g red cabbage (blue cabbage)
- 250 g potatoes, peeled and weighed
- 1 m.-large onion(s), red
- 1 shot of rapeseed oil
- ½ tsp cumin
- ½ tsp coriander
- 2 tsp, heaped curry powder
- 200 ml vegetable stock
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes
alkaline, vegan
Peel the onion and slice into thin rings. Finely slice or grate the red cabbage (using a cucumber slicer on the finest setting is the quickest way). Cut the potatoes into small cubes. Heat the oil in a pot (heat setting 7 of 9) and sauté the onions until translucent. Add the spices, stir, and only deglaze with the stock once the spices begin to release their aroma. Then layer the cabbage and potatoes. Cover the pot. Don’t stir yet; only when it starts to simmer, reduce the heat (heat setting 2 of 9) and stir vigorously. Simmer until the potatoes are tender and the cabbage is as soft or as firm as you like. Season with salt on the prepared plate, if desired. It may not look as colorful, but it tastes great.
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