METHODPeel and cube the potatoes then simmer in salted water for 5 minutes before draining.
Heat up the oil in a casserole dish and then fry the potatoes for 2-3 minutes.
Add in the onions, followed by the mushrooms. Make sure you stir to avoid the food sticking.
Add the finely shredded cabbage.
Once soft add the tomato paste diluted in the water and ΒΌ of lemon zest.
Season and cover with a little greaseproof paper, simmer for a further 15 minutes until everything is cooked.
Serve and enjoy.
Serves: 4
Preparation: 5 mins
Cooking: 25 mins
4 Albert Bartlett Original Rooster Potatoes
1 onion (chopped)
12 button mushrooms
1/4 savoy cabbage
2 tbsp olive oil
Salt and pepper
1/2 tbsp tomato paste
1 lemon
100ml water