RCI-VG.004.1124.001
Repollo guisado
Repollo guisado from the Recidemia collection
Prep15 min
Cook0 min
Total15 min
Servings4
Difficultyintermediate
Ingredients
- of cabbage cut into fine strips1/2 head
- 2 tablespoons
- green bell pepper cut into small cubes1 large
- plum tomatoes cut into small cubes4 unit
- Onion sliced finely1 large
- 1/4 teaspoon
- 1/2 tablespoon
- 1/2 teaspoon
- 1 unit
Method
1
Remove the outer leaves of the cabbage, rinse it thoroughly under cold water, and slice it into thin strips or shred it coarsely.
5 minutes
2
Peel and mash the garlic cloves using a mortar and pestle or the flat side of a knife until a smooth paste forms.
3 minutes
3
Heat the oil in a large skillet or caldero over medium heat until it shimmers.
2 minutes
4
Add the mashed garlic to the hot oil and sauté, stirring constantly, until fragrant and lightly golden. Be careful not to burn the garlic.
2 minutes
5
Add the shredded cabbage to the skillet and toss it with the garlic oil, stirring well to coat all the pieces evenly.
2 minutes
6
Season with salt and ground black pepper, then drizzle the lemon juice or vinegar over the cabbage and stir to combine.
1 minutes
7
Cover the skillet and cook over medium-low heat, stirring occasionally, until the cabbage is tender but still slightly crisp and has absorbed all the flavors.
10 minutes
8
Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed, then serve hot as a side dish.
1 minutes