Spicy Bolivian Cabbage and Potatoes Recipe

Name: Spicy Bolivian Cabbage and Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups shredded cabbage (1 small head); 1 1/2 lb. small red-skinned potatoes, cut into 1-inch chunks; 2 Tbs. tomato paste; 1 tsp. sugar; 2 Tbs. olive oil; 1 large onion, chopped (1 1/2 cups); 1 small yellow or orange bell pepper, finely chopped ( 3/4 cup); 5 Roma tomatoes, seeded and coarsely chopped; 1/2 aji chile or Scotch bonnet chile, or 1 jalapeno, seeded and finely diced (2 Tbs.); 2 Tbs. lime juice; 1/4 cup coarsely chopped cilantro

Servings: persons

8 cups shredded cabbage (1 small head)
1 1/2 lb. small red-skinned potatoes, cut into 1-inch chunks
2 Tbs. tomato paste
1 tsp. sugar
2 Tbs. olive oil
1 large onion, chopped (1 1/2 cups)
1 small yellow or orange bell pepper, finely chopped ( 3/4 cup)
5 Roma tomatoes, seeded and coarsely chopped
1/2 aji chile or Scotch bonnet chile, or 1 jalapeno, seeded and finely diced (2 Tbs.)
2 Tbs. lime juice
1/4 cup coarsely chopped cilantro

1
Bring large pot of salted water to a boil.
2
Drop cabbage in water, and blanch 5 minutes, or until crisp-tender.
3
Cook potatoes in boiling salted water 5 to 7 minutes, or until tender.
4
Drain, reserving 1/2 cup cooking water.
5
Stir tomato paste and sugar into cooking water, and set aside.
6
Heat oil in Dutch oven or large saucepan over medium heat.
7
Add onion and bell pepper, and saute 5 minutes, or until soft.
8
Stir in tomatoes, chile and tomato paste mixture, and cook 5 minutes, stirring occasionally.
9
Stir in cabbage and potatoes.
10
Cook 5 to 6 minutes, or until cabbage and potatoes are heated through.
11
Season with salt and pepper, sprinkle with lime juice and cilantro, and serve.

642

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 cups shredded cabbage (1 small head), 1 1/2 lb. small red-skinned potatoes, cut into 1-inch chunks, 2 Tbs. tomato paste, 1 tsp. sugar, and more.

Yes, Spicy Bolivian Cabbage and Potatoes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Bolivian Cabbage and Potatoes

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