Vegan Cabbage and Potatoes
This Vegan Cabbage and Potatoes — Bolivian-Style Guisado de Repollo con Papas — is a healthy, quick & easy side dish with a hint of spice.
Servings: 6 people
Calories: 172kcal
Ingredients
- 3 cups thinly sliced cabbage
- 1 finely chopped onion
- 1 chopped bell pepper
- 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
Instructions
- 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 bell pepper.
- Saute until softened.
- Add tomatoes and chillies. Cook on medium heat 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.
Notes
Don't overcook the cabbage. You don't want it to have a mushy texture.
Nutrition
Calories: 172kcal | Carbohydrates: 25g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 397mg | Potassium: 854mg | Fiber: 5g | Sugar: 8g | Vitamin A: 369IU | Vitamin C: 43mg | Calcium: 98mg | Iron: 3mg
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