Cooked Cabbage and Pepper Slaw

Cooked Cabbage and Pepper Slaw
Time: 35 minutes
Effort: Easy
Serves 4

1/2 green cabbage thinly sliced
1 large onion, chopped
1 large yellow pepper, slivered
2 medium potatoes, julienned
1 medium tomato, quartered
1 tbsp olive oil
1 tsp balsamic vinegar
1 tbsp Hungarian Paprika
Salt & pepper to taste
1/2 cup grated Parmesan cheese

In a large saucepan, saute the onion and the cabbage the simmer  covered until the cabbage becomes soft. Add the peppers and tomatoes, balsamic vinegar, salt to taste and paprika. Simmer until the tomatoes have dissolved and the cabbage is tender. Add 3/4 of the potatoes and simmer again until they are tender.

Heat oven to 500oF and place the remaining potatoes on a baking sheet lined with parchment, sprinkle the parmesan on the top. Bake until the potatoes are cooked and the cheese slightly browned. Serve them on top of the "slaw". (For a nice presentation, I spooned the slaw into ring molds, pressing firmly down with my spoon so the sauce could flow underneath, then lifted the molds off.)