I was really surprised not to find a version of this elsewhere on the blog, as I've been making it on and off since the 1970s, in both a vegetarian and meat version. It is cheap and easy, and very definitely a one-pot meal. I'm not giving exact amounts, because you can adjust them to suit the number of people you're feeding.
Cabbage - the solid kinds work better than the very leafy kinds (white or red, or that extremely nice pointed one), chopped.
Potatoes, peeled and cut in half lengthwise
1 tbs olive oil
1 tbs plain flour
1-2 tbs wine vinegar
1 tbs brown sugar (demerara is best, but any brown will do).
Salt and pepper.
Then your choice of:
Belly pork, diced OR
Lean pork, diced OR
Chicken pieces, diced OR
Roasted nuts (peanuts or cashew) OR
I expect tofu would work, too, if you like it.
Use either the kind of casserole that will go both on top of the stove and in the oven OR a pressure cooker (Instant Pot is best). In either case, put the oil in the pan, and if you are using meat or tofu, seal them in the hot oil. You can also cook a teaspoonful of mustard seeds and/or cumin or caraway seeds in the oil. Now add the cabbage and stir thoroughly until it is coated, and then stir in the flour, vinegar and sugar. Season to taste.
If you are using a pressure cooker, add 1/4 cup water at this stage, and if you're using peanuts or cashew nuts, now is the time to add them and stir in. Flatten off the dish and place the potatoes, flat side down, on the top. If this is going in the oven, brush the potatoes with a little oil, and bake in a moderate oven for about 90 minutes. Otherwise, cook in the pressure cooker for 20 minutes at high pressure. The oven version gives wonderful roast potatoes on the top, but the quick version is equally delicious.
