Spicy Cabbage & Potatoes – Bolivian Style

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Last Updated on February 15, 2021 by Chef Mireille

Spicy Cabbage & Potatoes – Bolivian Style

Guisado de Repollo con Papas – Cabbage with Potatoes is a quick and easy side dish. You can add some extra protein and make it a complete meal by adding some chorizo or eggs.

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Many years ago before having a scanner and taking photos with your phone was commonplace, I used to take out cookbooks from the library and photocopy recipes that I wanted to try. I was working in an office and would wait until after hours and most of the staff was gone and copy to my heart’s content.

Now, many years later I have 3 huge binders of recipes. When I decided to do the theme of South American cuisine this week, I decided to pull out the binders and see what interesting recipes I could try. I can’t quote the source since that isn’t noted, but these are my adapted recipes from this great resource I have on my bookshelf.

This simple peasant dish from Bolivia is a delicious way to spice up boring cabbage. Although cabbage is one of my favorite vegetables and I don’t understand why it has such a bad rep, this is a way to make it interesting for those who detest it. Get your family to eat more cabbage today!

Cabbage is such an easy vegetable that cooks very quickly. Many cultures have versions of quick cabbage dishes. The only thing that changes are the spices used to flavor the cabbage. Here are a few others you might like to try!

See also  Kashmiri Rajma Masala


Guisado is the word for stew in Spanish. While guisado is most often made with chicken or beef, this vegetarian version is just as delicious.

You can reduce the quantity of serrano peppers if you prefer it less spicy.

Cabbage LR
cabbage and potato side dish on a plate
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Spicy Cabbage & Potatoes – Bolivian Style

Spicy Cabbage & Potatoes – Bolivian Style makes a quick and easy side dish!
Prep Time20 mins
Cook Time10 mins
Course: Side Dish
Cuisine: Bolivian
Servings: 6 people


  • 3 cups thinly sliced cabbage
  • 1 finely chopped onion
  • 3 tablespoons oil
  • 4 chopped tomatoes
  • 4 finely chopped serrano chillies or less as desired
  • Salt and pepper to taste
  • 2 tablespoons finely chopped cilantro
  • 2 peeled and diced potatoes


  • Cook potatoes in boiling water until fork tender. Drain.
  • Bring a large pot of water to the boil.
  • Add cabbage and blanch it for 5 minutes.
  • Drain and immediately run with cold water. Drain and set aside.
  • In a large skillet, heat oil. Add onion and saute until softened.
  • Add tomatoes and chillies. Cook for 5 minutes, until the tomatoes have softened a bit.
  • Add cabbage, salt, pepper, cilantro and potatoes.
  • Stir to combine and cook for a few minutes until potatoes are heated through.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!
See also  Irish Soda Scones
cabbage potato side dish on a platte with text

Need more culinary inspiration? Check out the Recipe Index with over 1500 Recipes from Around the World with lots of Vegetarian 🥕🍆🍅and Gluten Free Recipes!

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About Chef Mireille

Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Reader Interactions


  1. Rajani

    I used to do that when I was working – staying back to take printout of recipes :-). Good that you are using those still and great to see recipes that fits this theme. I guess the cabbage needs to be added at the last stage. You forgot to mention that.

  2. Gayathri Kumar

    This recipe sounds so good and easy too. I have some cabbage and potatoes, so will try this tomorrow. I used to take paper cuttkngs from magazines and collect so much of recipes. Now with internet, I have stopped doing it.

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