Braised Cabbage With Potatoes

Firstly, bring out the cabbage. We have always used the green cabbage but if preferred you can use purple cabbage, they taste the same although the purple cabbage can be a tinge sweeter & cooks a lot faster that the green.

We will only need a ½ of the cabbage so purchasing the smaller ones is great if you don’t intend on using the remaining cabbage. Slice the cabbage, rinse & place into a bowl.

Cover cabbage with boiling water & set aside. This will kill the gas in the cabbage.

Peel & chop the onion.

Rinse & chop the tomato.

Peel the cloves of garlic. These can be left whole or it can be chopped into smaller pieces if preferred.

Remove the stems from the dried chilies & break them into halves.

Peel & cut the potatoes into quarters.

Cover the potatoes with cold water to prevent oxidization.

To a pot on medium heat, add in the vegetable oil, onions, garlic, dried chilies, cumin (jeera) seeds & mustard seeds.

Mix & allow to sauté until the onions are translucent.

Once the onions have become translucent, add in the chopped tomato.

Mix well.

Cover & allow the tomatoes to cook for 5 minutes.

After 5 minutes, the tomatoes should be cooked, give it a stir.

Thereafter, add in the cabbage – discard of the water it had been resting in & salt to taste.

Add a little boiling water & mix.

Cover & allow the cabbage to cook for about 20-25 minutes until it is almost soft.

Keep checking on it & add more water if needed.

When the cabbage is almost cooked (almost soft throughout), add in the potatoes – discard the water it had been resting in.

Pour in some water & give it a mix.

Cover & allow to cook until the potatoes are soft.

Once the potatoes are soft, the cabbage should be fully cooked as well. Turn off the heat.

Plate & garnish with freshly chopped coriander (dhania).

This Braised Cabbage With Potatoes is best served with roti or bread.