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Stewed potato stew with cabbage and pasta in a frying pan

Skillet Potato and Cabbage Stew

This dish is perfect for fasting or Lent — tasty, nourishing, and good for you. It's a very simple, easy recipe that comes in handy for anyone fasting or watching their diet.

breik

Recipe author

Stewed potato stew with cabbage and pasta in a frying pan

Composition / ingredients

Servings:

White cabbage

600

Potatoes

Onion

Tomato paste

Ground black pepper

Bay leaf

Cilantro

0.5

Garlic

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 2 g

Fats 0 % 0 g

Carbohydrates 87 % 13 g

54 kcal

GI: 100 / 0 / 0

Cooking method

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Finely and neatly shred the white cabbage. Put it in a heavy-bottomed pot, pour in two cups of cold water, and simmer over low heat for forty-five minutes. As it stews, add two tablespoons of vegetable oil. While the cabbage cooks, peel the potatoes and cut them into cubes, and cut the onion into half-rings. In a skillet with vegetable oil, fry the onion until golden, then add the potatoes and keep frying for fifteen minutes, stirring now and then. Add the tomato paste and simmer the vegetable mixture with it over low heat for about four minutes. By now the cabbage should be ready, so add the potato mixture to it and stir. Add the bay leaf and simmer for about five minutes. Then press in a clove of garlic, add ground black pepper, and salt to taste. Add a little more vegetable oil, too — it makes the dish tastier. When the potato stew is nearly done, stir in the chopped cilantro.