Stewed potato stew with cabbage and pasta in a frying pan

Finely and beautifully chop the white cabbage. After we put it in a saucepan with a thick bottom, pour two glasses of cold water and simmer for forty-five minutes over low heat. In the process of extinguishing, add two tablespoons of vegetable oil. While the cabbage is stewing, peel the potatoes, cut them into cubes. Cut the onion into half rings. In a frying pan with vegetable oil, fry the onion until golden brown, then put the potatoes in it and continue to fry for fifteen minutes. Mix it periodically. After we put the tomato paste and together with it we simmer the vegetable mixture over low heat for about four minutes. During this time, our cabbage will surely be ready. So we spread the potato roast to it, mix it. Add the bay leaf and simmer for about five minutes. Then squeeze out a clove of garlic, pour ground black pepper, salt to taste. We also add vegetable oil – the food will taste better with it. When the potato stew is almost ready, we report chopped coriander greens to it.