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.
8 cups shredded cabbage (1 small head)
1 ½ lb. small red-skinned potatoes, cut into 1-inch chunks
2 Tbs. tomato paste
1 tsp. sugar
2 Tbs. olive oil
1 large onion, chopped (1 ½ cups)
1 small yellow or orange bell pepper, finely chopped (¾ cup)
5 Roma tomatoes, seeded and coarsely chopped
½ aji chile or Scotch bonnet chile, or 1 jalapeno, seeded and finely diced (2 Tbs.)
2 Tbs. lime juice
¼ cup coarsely chopped cilantro
- Bring large pot of salted water to a boil. Drop cabbage in water, and blanch 5 minutes, or until crisp-tender.
- 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.
- 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.