* Exported from MasterCook *
Bolivian Cabbage with Tomato - Guiso de Repollo
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Amount Measure Ingredient -- Preparation Method
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3/4 teaspoon salt
1 small white or green cabbage -- shredded
2 tablespoons olive oil
1 cup chopped onion
2 medium tomatoes -- peeled and chopped
2 fresh jalapenos -- stems and seeds removed, chopped
1/4 teaspoon freshly ground black pepper
3 tablespoons chopped cilantro
4 medium potatoes -- cooked, peeled, quartered
Bring a large pot of water to a boil. Add 1/2 teaspoon of the salt and the cabbage and simmer 4 to 5 minutes. Drain thoroughly.
In a large skillet, heat oil over medium heat. Add onion and saute until soft. Add tomatoes, jalapeno, remaining salt, pepper and cilantro and simmer 1 minute, until mixture is well blended.
Add drained cabbage and potatoes and heat thoroughly.
Serves 4
Author Dave DeWitt notes the prevalence of cabbage dishes (repollo) all over South America. He also includes a Brazilian version of this Bolivian side dish in his latest, "1,001 Best Hot and Spicy Recipes" (Surrey Books, $19.95). Adjust the amount of jalapeno to your taste.
Cuisine:
"LatinAmerican/Hispanic"
Source:
"New Orleans Times-Picayune"
S(Formatted by Chupa Babi):
"June 2011"
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Per Serving (excluding unknown items): 192 Calories; 7g Fat (32.4% calories from fat); 4g Protein; 30g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 418mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Vegetable; 1 1/2 Fat.
Nutr. Assoc. : 0 2415 0 0 0 920103 0 0 0
