As a kid, I did not like cabbage much, I used to call it cabbage-garbage. The potatoes were added so I would eat some of it at least. Now I do eat cabbage, but I still like potatoes in it. It isnt in my top 5 still but this preparation is well liked by me and my family.
1 small potato
1 medium sized head of cabbage
1 tablespoon oil
1/2 teaspoon jeera (cumin seeds)
1/2 teaspoon mustard seeds
Pinch hing (asafoetida)
1/4 teaspoon turmeric
1/2 teaspoon chili powder
1 teaspoon dhania jeera powder (coriander cumin seeds)
1/2 teaspoon sugar
Wash and peel the potato. Chop into small dice. In a wok, heat the oil and add the hing, jeera and mustard seeds. When they start to splutter, add the potatoes. Mix well and cover. Stir after every couple of minutes to assure even cooking. In the mean time wash and chop the cabbage finely. When the potatoes are cooked, add the cabbage to the potatoes and mix well. Cover and cook for 8-10 minutes on medium heat stirring at least twice in between. At this time most of the moisture will have cooked off and the cabbage will reduce in volume to almost half. Add the spices, sugar and salt and stir well. Cook for a minute. You can serve it now or if you like it extra cooked (like in the pic) cook for about 3-4 more minutes. Enjoy with rotis, curd and an Indian style salad.