One-Pan Agar Agar with Red Cabbage and Spinach

Tender agar agar paired with red cabbage and spinach and potato, finished with galangal and parsley and a hit of ras el hanout and paprika. 1. Pat the agar agar dry and season with sea salt, ras el hanout and paprika. 2. Heat vegetable shortening in a heavy pan and pan-fry the agar agar until it develops a deep golden crust, about 15 minutes. 3. Add red cabbage and spinach to the pan and cook until just tender, stirring in galangal and parsley for fragrance. 4. Cook the potato separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of italian dressing and a scattering of american cheese before serving hot.