Col a la Mexicana (Cabbage Mexican Style)

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I remember when I was a child my dad use to make cabbage when we would be running out of money, it is a very cheap and unappreciated vegetable that people tent to use it only to garnish other dishes, but this is a very good example that the humble cabbage can deliver 100% satisfaction.

It is a very simple recipe to follow and make, but pack with flavour, specially if you sprinkle it with dry chilli, in this case I use árbol chilli, but my dad used to use piquín chilli, which is a bit more spicy, I also used a cheese that I get here in London called Anari and it is similar to the Panela cheese we have in Mexico.

You can have it as a main vegetarian dish accompanied with rice or as a side dish.

So however you have it with, you will love this recipe. Enjoy!

Serves 6

Ingredients

  • 1 medium cabbage shredded finely
  • 3 medium fresh chopped tomatoes
  • 1 chopped onion
  • 10 ml water
  • 2 tbsp rapeseed oil
  • Salt and pepper to taste

To serve

  • Anari or feta cheese
  • Any dry chilli of your preference

Method

In a big casserole dish eat the oil, add all the vegetables and mix, add the water and put the lid and let simmer at low heat for 5 min, then mix again and continue cooking for 10 min, check if the cabbage is cook but still a bit firm and turn the heat off.

Enjoy it with some Mexican rice.

Listo!

Provecho!

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