1 medium, thinly sliced
3 clove(s), finely chopped
1 portion(s), medium, Green cabbage
225 g, peeled and cut into 2 inch pieces
225 g, Russet, peeled and cut into 1 inch cubes
Vegetable stock cube(s)
1 cube(s), to make 240ml
White Wine Vinegar
- In a large frying pan, heat the oil over a medium-high heat. Add the onions and cook for 2-3 minutes, until beginning to wilt. Add the garlic and cook for 30 seconds, until fragrant.
- Mix in the cabbage, carrots and potatoes, and season with salt and pepper. Cook for 1-2 minutes, stirring often. Stir in the stock, vinegar and maple syrup, then reduce heat to medium, cover and simmer for 25-30 minutes, stirring occasionally. Add more water a tablespoon at a time, if the cabbage starts to stick. Season to taste, then serve.