Ingredients

• 2 pounds red potatoes, cut into ½-inch cubes 
• 4 tablespoons extra-virgin olive oil
• 2 teaspoons coarse sea salt, plus more as needed
• Freshly ground pepper
• 2 teaspoons brown mustard seeds
• ¼ to ½ teaspoon red pepper flakes
• 1 teaspoon sugar
• 8 ounces green cabbage, cored and thinly sliced
• 6 tablespoons vegetable stock or water
• hot sauce of choice
• ½ cup loosely packed fresh flat-leaf parsley leaves, for garnish

• In a large bowl, combine the potatoes, 1 tablespoon of the olive oil, 1 teaspoon of the salt, and a few turns of pepper and toss well with clean hands to combine. Spread the potatoes over the prepared baking sheet in one layer and roast until tender and starting to turn golden on the edges, 35 to 40 minutes.
• Cabbage - Heat a large sauté pan over medium heat. Add 2 tablespoons olive oil, the mustard seeds, red pepper flakes, sugar, and ½ teaspoon salt. Simmer, stirring frequently to prevent the spices from burning, until the mustard seeds start to pop, about 2 minutes. Quickly add the cabbage and sauté, stirring often, until completely wilted, about 3 minutes. Add the stock and the roasted potatoes and gently toss to combine. Cover and cook until most of the liquid has evaporated, about 4 minutes. Season with salt and pepper to taste. Add hot sauce and serve with a fried egg or protein of choice for breakfast or eat as a side dish to accompany a meal. Garnish with the parsley leaves and serve