By Shai Barak
Servings: Serves 3.
Sautee chopped onion in oil until soft and translucent.
Cut Cabbage to small chunks (I don't use the outer leaves nor the core).
Add and mix with the onions until the cabbage is lightly coated with the oil.
Add cubed potatoes, 1 small can (6 oz.) of tomato paste, half a can-full of water, salt, pepper, cumin, and a pinch of sugar (remember that the cabbage will cook down considerably so don't over season - you can always add later if needed).
Try to mix together but don't worry if it looks a mess.
Simmer on low to medium heat for a long time (at least an hour...check every 10 minutes to see if the cabbage has cooked down already, or if you need to add more water, and stir occasionally).
When the cabbage has reduced in volume, and the potatoes are ready (test with a fork), taste and adjust seasoning (you might want to add a splash of vinegar).