Red cabbage with potatoes, almonds, onions and lots of garlic

Ingredients for 2 servings:

• 500 g red cabbage, frozen
• 6 potatoes, organic
• 10 mushrooms
• 100 g almonds, sliced ​​or slivered
• 4 m.-sized onion(s)
• 5 garlic cloves
• 1 pinch of salt
• Coconut fat or oil
• some butter
• n. B. Five-spice powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

vegetarian

Wash the organic potatoes, cut into smaller pieces, and boil them in lightly salted water with the skin on for about 20 minutes. If you don’t have organic potatoes on hand, peel them first. Add the coconut oil to a wok, pot, or pan and melt over medium heat. Slice the onions into thin rings and further chop them, then add them to the coconut oil and fry. After the onions have browned a little, add the almonds and fry them as well, stirring occasionally. Finely chop the garlic cloves. Set one clove aside and add the rest to the onions. Remove the stems from the mushrooms, slice the mushrooms, add them to the wok, and season with the five-spice powder. 10 minutes before the potatoes are done, add the frozen red cabbage to the wok and mix everything together. Then add the butter. Once the potatoes are cooked, drain the water and stir the potatoes and the remaining garlic into the wok. Leave on the stove until the red cabbage is completely thawed.