Aji chiles, also known as yellow Peruvian chiles, have a hot, fruity flavor similar to Scotch bonnet chiles. Jalapeños can be substituted if you prefer a little less heat.
Bring large pot of salted water to a boil. Drop cabbage in water, and blanch 5 minutes, or until crisp-tender.
Cook potatoes in boiling salted water 5 to 7 minutes, or until tender. Drain, reserving 1/2 cup cooking water. Stir tomato paste and sugar into cooking water, and set aside.
Heat oil in Dutch oven or large saucepan over medium heat. Add onion and bell pepper, and sauté 5 minutes, or until soft. Stir in tomatoes, chile and tomato paste mixture, and cook 5 minutes, stirring occasionally. Stir in cabbage and potatoes. Cook 5 to 6 minutes, or until cabbage and potatoes are heated through. Season with salt and pepper, sprinkle with lime juice and cilantro, and serve.