Ingredients
- 1 medium head green cabbage
- 3 tablespoon butter
- 1 tablespoon medium onion, chopped
- 2 tablespoon medium carrots cut into 1/2 –inch diced
- 1 tablespoon large red bell pepper, seeded and cut into 1/2-inch dice
- 2 tablespoon large russet or idaho potatoes, peeled and cut into 1-inch cubes
- 2 cup water
- 2 tablespoon chopped fresh cilantro or parsley, optional
Preparation
Baking Directions:
Cut the cabbage into quarters.
Cut off and discard the hard core from each wedge.
Slice the cabbage into ½-inch-wide strips.
Set aside.
In a deep 12-inch skillet, melt the butter over medium heat.
Add the onion, carrots and bell pepper.
Cook, stirring often, until softened, about 5 minutes.
Stir in the cabbage and potatoes.
Add water and season with salt and red pepper flakes to taste.
Bring to a boil.
Reduce the heat to medium-low and cover.
Cook until the potatoes are tender and most of the liquid has evaporated, about 20 minutes.
Transfer to a serving dish and sprinkle with the cilantro, if desired.
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