1 ½ cups vegetable oil
1 ½ cups chopped red onions
1 tin peeled and pureed tomatoes
4 medium potatoes
1 small head white cabbage
1 finely chopped clove of garlic
4 green chilli peppers
freshly ground black pepper
salt to taste
Heat the oil to fry the onions. Add the tomatoes, stir well, put aside. Peel the carrots and tomatoes, wash the cabbage and chop everything into bite-sized pieces, combine with the onions. Continue cooking, stirring constantly. Add the garlic and simmer for 30 minutes. Season with salt and pepper.
To serve, cut the green chillies lengthways and put them into the wot. This dish can be served with yoghurt.
Tip: Add ginger to refine the dish or replace the potatoes with cauliflower, or the cabbage with lentils or beans.