Braised Cabbage and Potato with Hogao

Name: Braised Cabbage and Potato with Hogao
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Colombian
Ingredients: 1 head, finely shredded cabbage; 2, peeled and cut into 1/2-inch cubes potatoes; 2 tbsp olive oil; 1 small, finely chopped onion; 2 cloves, minced garlic; 1.5 tbsp hogao; 1 cup vegetable broth; to taste salt; 1/4 tsp black pepper

Cabbage and potatoes slow-cooked in a savory tomato-based sauce with Colombian hogao, creating a tender, aromatic side dish perfect with grilled meats.

Cuisine: Colombian

Category: Vegetarian

Prep: 15 minutes. Cook: 30 minutes.

Serves 4.

Ingredients

1 head, finely shredded cabbage
2, peeled and cut into 1/2-inch cubes potatoes
2 tbsp olive oil
1 small, finely chopped onion
2 cloves, minced garlic
1.5 tbsp hogao
1 cup vegetable broth
to taste salt
1/4 tsp black pepper

Instructions

Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 small onion, finely chopped, and 2 garlic cloves, minced, and sauté for 3 minutes until golden.
Step 2: Stir in 1.5 tbsp hogao and cook for 1 minute, then add 1 head cabbage, finely shredded, and 2 potatoes, cut into 1/2-inch cubes.
Step 3: Pour in 1 cup vegetable broth, season with salt and 1/4 tsp black pepper, and bring to a simmer.
Step 4: Reduce heat to low, cover, and braise for 25 minutes until potatoes are tender and cabbage is wilted, stirring occasionally.
Step 5: Uncover and cook for 5 more minutes to thicken the sauce, then serve warm.