Ingredients 1 medium head green cabbage 3 tbsp butter 1 medium onion, chopped 2 medium carrots cut into 1/2 –inch dice 1 large red bell pepper, seeded and cut into 1/2-inch dice 2 large russet or Idaho potatoes, peeled and cut into 1-inch cubes 2 cups water Seasoned salt and crushed red pepper flakes 2 tbsp chopped fresh cilantro or parsley, optional Preparation Cut the cabbage into quarters. Cut off and discard the hard core from each wedge. Slice the cabbage into ½-inch-wide strips. Set aside. In a deep 12-inch skillet, melt the butter over medium heat. Add the onion, carrots and bell pepper. Cook, stirring often, until softened, about 5 minutes. Stir in the cabbage and potatoes. Add water and season with salt and red pepper flakes to taste. Bring to a boil. Reduce the heat to medium-low and cover. Cook until the potatoes are tender and most of the liquid has evaporated, about 20 minutes. Transfer to a serving dish and sprinkle with the cilantro, if desired.