Bolivian Spicy Cabbage and Potatoes Recipe
217kcal
Ingredients
- 1 cabbage head of cabbage shredded
- 6 potatoes medium-sized
- 1 onion large chopped
- 2 garlic cloves
- 1 bell pepper small finely chopped
- 5 tomatoes seeded and coarsely chopped
- 2 tbs. tomato paste
- 1 tsp. sugar
- 2 Tbs. lime juice
- 1/4 cup cilantro coarsely chopped
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 2 Tbs chile aji chile or Scotch bonnet chile, or 1 jalapeno, seeded and finely diced
- Salt and pepper to taste
Equipment
- Large pan or skillet
- Small saucepan
- Cutting board
- knife
- Mixing spoon or spatula
- Serving dish or plates
- Storage container for leftovers
Method
Start by preparing the vegetables
- a. Shred one head of cabbage into fine, thin strips.
- b. Peel and dice six medium-sized potatoes into small cubes.
- c. Finely chop one large onion and set it aside.
- d. Finely chop one small yellow or orange bell pepper.
- e. Seed and coarsely chop five tomatoes.
- f. Set aside two tablespoons of tomato paste.
- g. Prepare 1 teaspoon of sugar and 2 tablespoons of lime juice.
- h. Coarsely chop 1/4 cup of fresh cilantro.
Heat two tablespoons of olive oil in a large pan or skillet over medium heat.
- a. Add the finely chopped onion to the pan and sauté until it becomes translucent.
- b. Add two cloves of minced garlic and cook for an additional minute.
Add the shredded cabbage to the pan and stir well.
- a. Sprinkle two teaspoons of chili powder and one teaspoon of paprika over the cabbage.
- b. Stir in the finely chopped chile (aji chile, Scotch bonnet chile, or jalapeno) according to your preferred spice level.
- c. Season with salt and pepper to taste.
Add the diced potatoes to the pan and mix everything together.
- a. Cover the pan and cook for about 10 minutes, or until the potatoes are tender.
- b. Stir occasionally to prevent sticking and ensure even cooking.
In a separate small saucepan, combine the coarsely chopped tomatoes, tomato paste, sugar, and lime juice.
- a. Cook over medium heat, stirring occasionally, until the sauce thickens.
- b. This step usually takes around 5-7 minutes.
Pour the tomato sauce into the pan with the cabbage and potatoes.
- a. Mix well to ensure the sauce coats all the ingredients evenly.
- b. Continue cooking for an additional 5 minutes to allow the flavors to meld together.
Sprinkle the coarsely chopped cilantro over the dish and stir it in gently.
- a. Let the dish simmer for an extra minute to incorporate the cilantro flavors.
- Remove the pan from the heat and let the Bolivian Spicy Cabbage & Potatoes Recipe cool slightly before serving.
Nutrition
Calories217kcalCarbohydrates42gProtein6gFat4gSaturated Fat1gPolyunsaturated Fat1gMonounsaturated Fat3gSodium76mgPotassium1177mgFiber8gSugar10gVitamin A1625IUVitamin C111mgCalcium83mgIron2mg
Notes
Use pre-shredded cabbage to save time on preparation.
Boil the potatoes until they are just tender to avoid them becoming too mushy.
Adjust the amount of chili and spices to suit your preferred level of spiciness.
Adding a squeeze of fresh lime juice at the end enhances the flavors.
For added depth, sauté the onions and garlic until golden brown before adding the cabbage.
Make a double batch and freeze the extra portion for future meals.
Serve the dish with a dollop of yogurt or sour cream to balance the spiciness.