Braised Green Cabbage

• 0.5 medium head of green cabbage
• 2 potatoes
• 1 large onion
• 1 carrot
• 1.5 - 2 tablespoons tomato paste
• 2-3 cloves of garlic
• 0.5 tbsp sugar
• fresh herbs: parsley, dill
• sunflower oil (or any vegetable oil)
• 1.5 tbsp butter
• salt, black pepper, red pepper
• Optional: 2-3 tomatoes, paprika (2-4 teaspoons), oregano (1-2 tsp)

1. Cut potatoes into medium cubes. Throw in a pan with a small amount of heated sunflower oil, throw in a little salt and black pepper, and fry until golden (but not quite ready!). Remove potatoes onto a plate. In the same pan (if necessary, add more sunflower oil) put chopped onions. As they become transparent add sugar, then in two minutes add chopped carrots.
2. Fry slightly, then add tomato paste (and tomatoes at the same time), keep frying it all. Then add the shredded cabbage and stir. When cabbage settles a little in the frying pan add potatoes, cover and turn up the heat to almost maximum. At this stage it is necessary to stir constantly to avoid burning.
3. When the cabbage is ready (it has to still be a little crunchy, but already cooked) - add salt, pepper and red (cayenne) pepper for spice. I usually also add oregano and paprika at this stage. Thoroughly mix and add finely chopped garlic and chopped herbs. Hold for another 3-5 minutes on medium heat, then remove from element, add butter, cover, and leave for 5-10 minutes under the lid (but it can be eaten if you can't wait any longer) Cabbage should not be mushy, it should be crunchy and a little hard.
4. As a non-vegetarian variation I add Mortadella cut in small cubes. It tastes better if fried separately and added later, just like potatoes.
5. If the dish turned out too sweet you can add a little lemon juice or sumac.

head of green cabbage, potatoes, onion, carrot, tomato paste, garlic, sugar, fresh herbs, sunflower oil, butter, salt, tomatoes

Taken from www.epicurious.com/recipes/member/views/braised-green-cabbage-50184223 (may not work)