At home we have started the weekend cooking this potato and red cabbage stew. A simple dish to enjoy one of the last red cabbages that the garden has given us. A great success for a day like today in which the heat has given us a break and the temperature has not risen above 17ºC.
Doing so is very simple; It will take longer to prepare all the ingredients than to do it. Like almost all the stews that we prepare at home, it has a sauce of onion and pepper as a base in addition to the main ingredients potato, red cabbage and peas; a last minute addition.
With this dish you will not need much more to have the food ready; a salad and a yogurt for dessert have been ours. It is also a great dish for dinner. If you have enough, you can reserve it in the fridge and eat it in a maximum of two days or puree to enjoy it in another way.
The recipe for the potato and red cabbage stew
- Extra virgin olive oil
- 1 chopped onion
- 1 green bell pepper, minced
- 4 potatoes, cut into pieces
- ½ teaspoon turmeric
- A pinch of black pepper
- A pinch of salt
- ½ red cabbage, julienned
- Vegetable broth (or water)
- 1 cup of peas
- We put three tablespoons of virgin olive oil in a saucepan and sauté the onion and the pepper for five minutes
- Then we incorporate the potatoes , stir and fry for a couple of minutes.
- Season with salt and pepper, add the turmeric and we cover with the broth,
- Cook for 20 minutes in total or until the potato is tender, adding the red cabbage halfway through cooking and the peas in the last three minutes.
- We serve hot.