Nutrition is approximate.
Equipment
- Heavy pot with fitted lid
- broad spoon
- knife
Before you begin
Use the listed metric weight for flour, grains and meat for consistent results. Ingredient weights are raw or dry unless stated otherwise. US measures and metric quantities are both listed; rounded equivalents are approximate.
Prep 25 min · Cook 65 min · Waiting 5 min
Allow about 95 minutes: 25 minutes preparation, 65 minutes cooking and 5 minutes resting, rising, chilling, cooling or marinating. The recipe lists Prep 25 min; Cook 55-65 min; Rest 5 min. Where a range is given, this total uses its upper end; ingredients, equipment and dough temperature can change the time.
Ingredients
- Onion, thick half-moons — 300 g / 10.58 oz
- Potatoes, peeled, 4 cm chunks — 700 g / 24.69 oz
- Carrots, thick slices — 250 g / 8.82 oz
- Tomatoes, thick slices — 400 g / 14.11 oz
- Red bell pepper, broad strips — 250 g / 8.82 oz
- Cabbage, thick wedges — 400 g / 14.11 oz
- Garlic cloves, peeled — 20 g / 0.71 oz
- Sunflower oil — 35 ml / 1.18 US fl oz
- Water — 120 ml / 4.06 US fl oz
- Cumin seeds — 3 g / 0.11 oz
- Fine salt — 7 g / 0.25 oz
- Ground black pepper — 1 g / 0.04 oz
- Cilantro, chopped — 20 g / 0.71 oz
Step-by-step method
- Cut substantial pieces
Prepare vegetables as listed, keeping potato chunks similar in size. Reserve two broad outer cabbage leaves from the weighed cabbage and cut the remainder into thick wedges. Mix salt, cumin and pepper in a small bowl. - Soften the onion
Heat oil in a heavy 4-5 L / 4-5 qt pot over medium. Cook onion 7-8 minutes until softened. Scatter a little of the seasoning over it; do not brown it darkly, as it continues cooking under the vegetables. - Layer the vegetables
Add carrots, tomato, pepper and garlic. Place potatoes above them, followed by cabbage wedges. Distribute remaining seasoning between the layers. Pour water down the side; cover vegetables with the reserved cabbage leaves. - Cover and simmer
Fit the lid tightly and heat over medium-low until steam forms. Reduce to low and cook 45-55 minutes without stirring. If the base sounds dry after 30 minutes, add 30-50 ml / 2-3 tbsp hot water down the side. - Check tenderness
Pierce a potato in the upper layer: it should yield without a hard center. Check carrot as well. Continue covered 5-10 minutes if needed. Excessive stirring breaks the vegetables, so make only one brief check. - Rest and serve
Rest off heat covered for 5 minutes. Lift vegetables gently into four bowls, including the tender cabbage covering leaves. Spoon on a little cooking juice and scatter the measured cilantro.
Cook’s notes
A close-fitting lid matters more than extra water. Add only enough water to prevent the base catching; the vegetables produce much of their own cooking liquid. Variation: Butternut squash can replace potatoes by weight; check tenderness sooner because it softens faster.
Storage & reheating
- Refrigerate promptly in shallow containers at 4 C / 40 F or colder; use within 3 days. Reheat cooked leftovers to 74 C / 165 F. Refrigerate within 2 hours, or 1 hour above 32 C / 90 F.
Allergens
Contains: none among the listed ingredients. Check packaged ingredients.
Approximate nutrition
Per serving: 336 kcal · Protein 8 g · Carbohydrates 59 g · Fat 9 g.
Approximate nutrition per serving, divided into 4 portions, for the measured recipe as written. Ingredient brands, edible yields, cooking losses and retained oil vary. Optional accompaniments and substitutions are excluded.
