Spicy Bolivian Cabbage and Potatoes Recipe | Vegetarian Times Skip to main content

Spicy Bolivian Cabbage and Potatoes

Aji chiles, also known as yellow Peruvian chiles, have a hot, fruity flavor similar to Scotch bonnet chiles. Jalapeños can be substituted if you prefer a little less heat.



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8 cups shredded cabbage (1 small head)
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1 ½ lb. small red-skinned potatoes, cut into 1-inch chunks
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2 Tbs. tomato paste
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1 tsp. sugar
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2 Tbs. olive oil
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1 large onion, chopped (1 ½ cups)
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1 small yellow or orange bell pepper, finely chopped (¾ cup)
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5 Roma tomatoes, seeded and coarsely chopped
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½ aji chile or Scotch bonnet chile, or 1 jalapeno, seeded and finely diced (2 Tbs.)
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2 Tbs. lime juice
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¼ cup coarsely chopped cilantro


  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 sauté 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: 

4 g
Total Fat: 
3.5 g
Saturated Fat: 
0.5 g
25 g
0 mg
199 mg
5 g
7 g
Serves 8

Comments on this Recipe

This was really yummy. The lime juice and cilantro at the end are key. I simplified this recipe by starting with step 3 and throwing the poataoes and cabbage in after the onion & pepper. I also used a 28oz. can of crushed tomatoes instead of fresh ones (it IS the winter in NE..) and simmered it all a while. Excellent paired with the empanada recipe in the same issue.

I was disappointed with this recipe. The texture is odd and there's little flavor.

Easy to make. Tasted good, but, would have like more of a cabbage taste!

This is a delicious recipe.I will make it again.I think VT should list the calcium contents of it's recipes.

I've made this recipe a few times. I love that it's low-calorie and filling! The only thing I tweaked for this recipe is that I used nearly the entire can of tomato paste to make it less watery.

Tasty! Will make it again. Note: the 8 servings if for sides.

I found it was a bit lame. Not spicy. I think it would have been good if I would have kept the seeds in the pepper for extra spice. I liked how the veggies were cooked.

Good for the cabbage-head in you!

Sounds delicious!

I found this to be very bland.