This cabbage is stewed together with other vegetables and served with the most delicious potatoes. The potatoes are boiled then baked for better texture and taste. I learned how to make the epic potatoes from my aunt in Cameroon.
In a pot, bring 8 cups of water together with half a teaspoon of salt to a boil. When it boils, turn off the heat then put the chopped cabbage into the boiled water. Cover and let it sit for 5 to 10 minutes. Then drain the cabbage using a colander. Rinse with cold water, squeeze and set aside.
In a pot, heat up vegetable oil. Add in the chopped onion to saute for two minutes.
Add in the chopped tomatoes and allow to cook with the onions and oil until it shrinks and no longer tastes too sour. You should be stirring from time to time.
Add in garlic and stir well. Allow to simmer for two minutes.
Add in salt and Maggi (seasoning) and give everything a good mix.
Finally add the cabbage, carrot and bell pepper. Mix well until everything is well incorporated. Allow to cook together for five minutes then turn off the heat.
Peel potatoes, wash and boil in salted water until tender.
Drain potatoes and place on a greased baking sheet.
Brush the potatoes with vegetable oil and bake in a preheated oven at 450 degrees F for about 15 minutes.
Remove and serve together with the cabbage.
If you wish, deep fry the potatoes after boiling instead of baking.
Other vegetables you could add in the stewed cabbage are green beans, green onions or even herbs like celery. They should be chopped before being added.