Col a la Mexicana (Cabbage Mexican Style)

 
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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