Spicy Bolivian Cabbage and Potatoes
Aji chiles, also known as yellow Peruvian chiles, have a hot, fruity flavor similar to Scotch bonnet chiles. Jalapenos can be substituted if you prefer a little less heat.
Ingredients
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8 cups shredded cabbage (1 small head)
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1-1/2 pounds small red-skinned potatoes, cut into 1-inch chunks
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2 tablespoons tomato paste
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1 teaspoon sugar
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2 tablespoons olive oil
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1 large onion, chopped (1-1/2 cups)
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1 small yellow or orange bell pepper, finely chopped (3/4 cup)
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5 Roma tomatoes, seeded and coarsely chopped
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1/2 aji chile or Scotch bonnet chile, or 1 jalapeno, seeded and finely diced (2 tablespoons)
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2 tablespoons lime juice
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1/4 cup coarsely chopped cilantro
Directions
1.
Bring large pot of salted water to a boil. Drop cabbage in water, and blanch 5 minutes, or until crisp-tender.
2.
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.
3.
Heat oil in Dutch oven or large saucepan over medium heat. Add onion and bell pepper, and saute 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.
Nutrition information
Calories 137, Total Fat 3.5 g, Saturated Fat .5 g, Sodium 199 mg, Carbohydrate 25 g, Fiber 5 g, Protein 4 g, Sugars 7 g
Percent Daily Values are based on a 2,000 calorie diet
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