METHODPeel and cube the potatoes then simmer in salted water for 5 min, drain.
Heat the oil in a casserole dish, fry the potatoes for 2-3 mins, then add the onions and mushrooms, stirring to avoid sticking.
Place the finely shredded cabbage in dish. Once soft, add the tomato paste diluted in the water and ΒΌ lemon zest.
Season and cover with a little greaseproof paper, simmer for a further 15 minutes until everything is cooked.
Serves: 4
Preparation: 5 mins
Cooking: 25 mins
4 medium sized Albert Bartlett Original Rooster Potatoes
1 onion (chopped)
12 button mushrooms
2 tbsp olive oil
1/2 tbsp tomato paste
100ml water
1 lemon
Salt and pepper