Spicy Cabbage Stew

Most of the ingredients in this recipe are basic pantry ingredients. The Chipotle Pepper in Adobo Sauce gives so much flavor to this dish, but if you want it mild I suggest to cut the pepper into a small piece, but if you don’t mind the heat – then use the whole pepper.

Let’s get cooking!

Ingredients

2 cups shredded cabbage

2 medium sized yellow golden potatoes, peeled and cubed

1 medium sized carrot, small cubed

3 Roma tomatoes, deseed, diced

1/2 cup frozen peas

1/2 cup frozen corn

1 cup vegetable stock

3 garlic cloves, minced

1 yellow onion, chopped

2 tablespoons tomato paste

1 teaspoon oregano

1 teaspoon smoked paprika

1 teaspoon turmeric

1 tablespoon chili powder

3 tablespoons olive oil

1/2 slice chipotle pepper in adobo sauce

Juice of one lime

a handful cilantro, for garnish

salt to taste

Optional: 1 tablespoon light brown sugar

Instructions

1. Heat a pan with oil. Add garlic and onion, sauté until tender and translucent or aromatic. Add tomatoes, stir to combine.

2. Season with salt, add dried herbs and spices, tomato paste, and the chipotle pepper in adobo sauce, stir to combine. Add the potatoes, carrot, and vegetable stock, stir, cover and simmer until the potatoes are tender.

3. Optional: add light brown sugar to help balance the heat and sweet flavor of the dish.

4. Add the cabbage, frozen peas, frozen corn, stir, cover simmer until the cabbage are tender or a little wilted but don’t over cooked them. Uncover and squeeze fresh lime juice, garnish with a handful of cilantro. Serve hot with steamed rice.

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