Cabbage Rolls, Boiled Potatoes and Tomato Sauce

Ingredients

• 2 lb Yukon Gold Potatoes (Or Russet potatoes, scrubbed and cut into uniform 2-inch pieces)
• 8 cup Water (Or enough to cover potatoes by 1-2 inches)
• 1 tbsp Salt (For the boiling water)

Instructions

1. 1

   Prepare the potatoes. Wash the potatoes thoroughly under cool running water. You can peel them or leave the skin on for more nutrients and fiber. If using larger potatoes, cut them into uniform 2-inch chunks to ensure they all cook at the same rate.

2. 2

   Start in cold water. Place the prepared potatoes in a large pot or Dutch oven. Add the salt, then pour in enough cold water to cover the potatoes by at least 1-2 inches. Starting with cold water is crucial as it helps the potatoes cook evenly from the inside out.

3. 3

   Bring to a boil, then simmer. Place the pot over high heat and bring the water to a rolling boil, which should take about 5-7 minutes. Once it's boiling, immediately reduce the heat to medium-low to maintain a gentle, steady simmer.

4. 4

   Cook until tender. Let the potatoes simmer for 15-20 minutes. The exact time will depend on the size and type of your potatoes. Start checking for doneness at the 15-minute mark by piercing a potato with the tip of a paring knife or a fork. It is ready when the utensil slides in easily with no resistance.

5. 5

   Drain and dry the potatoes. Once tender, carefully drain the potatoes in a colander. For a fluffier texture, return the drained potatoes to the hot, empty pot and place it back on the warm burner (with the heat turned off) for 1-2 minutes. Gently shake the pot to help evaporate any remaining surface moisture.

6. 6

   Serve immediately. The potatoes are now ready. Serve them hot, tossed with butter, fresh herbs like parsley or chives, and a sprinkle of black pepper, or use them as the base for your favorite potato salad or mashed potatoes recipe.

Ingredients

• 2 tbsp Extra Virgin Olive Oil
• 1 medium Yellow Onion (finely chopped)
• 4 cloves Garlic (minced)
• 0.25 tsp Red Pepper Flakes (optional, for mild heat)
• 2 tbsp Tomato Paste (double-concentrated if possible)
• 28 oz Crushed Tomatoes (one large can, preferably San Marzano)
• 0.25 cup Water (for rinsing the tomato can)
• 1 tsp Dried Oregano
• 1 tsp Dried Basil
• 1 tsp Granulated Sugar (helps balance acidity)
• 1 tsp Kosher Salt (or to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 1 whole Bay Leaf (optional, for depth)
• 0.25 cup Fresh Basil (loosely packed and chopped)

Instructions

1. 1

   Sauté Aromatics

   • Heat the extra virgin olive oil in a large pot or Dutch oven over medium heat.
   • Add the finely chopped onion and a pinch of salt. Cook, stirring occasionally, for 5-7 minutes until the onion is soft and translucent, but not browned.
   • Stir in the minced garlic and optional red pepper flakes. Cook for about 1 minute more until fragrant, being careful not to let the garlic burn.
2. 2

   Develop Tomato Flavor

   • Add the tomato paste to the pot. Use a wooden spoon to stir it constantly into the aromatics.
   • Cook for 2-3 minutes until the paste darkens to a brick-red color and smells fragrant. This step caramelizes the paste and removes any raw, metallic taste.
3. 3

   Build and Simmer the Sauce

   • Pour in the can of crushed tomatoes. Swirl the 1/4 cup of water in the empty can to rinse out any remaining tomato and add it to the pot.
   • Add the dried oregano, dried basil, sugar, kosher salt, black pepper, and the optional bay leaf. Stir everything together until well combined.
   • Bring the sauce to a gentle bubble over medium heat.