Repollo guisado

Repollo guisado Recipe from Dominican Republic

Region / culture: Dominican Republic | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Repollo guisado is a traditional Spanish dish that features cabbage as the star ingredient. This hearty and flavorful stew is a popular comfort food that is perfect for a cozy night in.

History

Repollo guisado has been a staple in Spanish cuisine for centuries. It is a simple and economical dish that was often made by families looking to stretch their food budget. The combination of cabbage, peppers, tomatoes, and onions creates a delicious and satisfying meal that has stood the test of time.

Ingredients

0.5 head of cabbage, cut into fine strips
2 tbsp of oil
1 large green bell pepper, cut into small cubes
4 plum tomatoes, cut into small cubes
1 large onion, sliced finely
0.25 tsp of ground black pepper
0.5 tbsp of mashed garlic
0.5 tsp of lemon juice or vinegar
salt

How to prepare

Heat oil in a pot.
Sauté the onions, then add the pepper, tomatoes, garlic, and vinegar.
Add the cabbage and simmer over low heat until the cabbage is tender.
If needed, add tablespoons of water.
Season with salt and pepper to taste.
Serve hot.

Variations

Add some chorizo or bacon for a smoky flavor.
Mix in some chickpeas or white beans for added protein.

Cooking Tips & Tricks

Be sure to cut the cabbage into fine strips to ensure that it cooks evenly.

- Simmer the stew over low heat to allow the flavors to meld together.

- Adjust the seasonings to suit your taste preferences.

Serving Suggestions

Serve the repollo guisado with a side of rice or crusty bread for a complete meal.

Cooking Techniques

Sauté the vegetables before adding the cabbage to build flavor.

- Simmer the stew over low heat to allow the flavors to develop.

Ingredient Substitutions

Use red or yellow bell peppers instead of green for a sweeter flavor.

- Substitute white vinegar with apple cider vinegar for a different taste.

Make Ahead Tips

This dish can be made ahead of time and reheated before serving.

Presentation Ideas

Garnish the repollo guisado with fresh parsley or a drizzle of olive oil for a beautiful presentation.

Pairing Recommendations

Serve the repollo guisado with a glass of Spanish red wine for a perfect pairing.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pot over low heat until warmed through.

Nutrition Information

Calories per serving

Calories: 120 per serving

Carbohydrates

Carbohydrates: 12g per serving

Fats

Fats: 7g per serving

Proteins

Proteins: 2g per serving

Vitamins and minerals

This dish is rich in vitamins A and C, as well as potassium and fiber.

Alergens

This recipe is gluten-free and dairy-free.

Summary

Repollo guisado is a nutritious and low-calorie dish that is packed with vitamins and minerals.

Summary

Repollo guisado is a delicious and nutritious dish that is perfect for a cozy night in. With its simple ingredients and hearty flavors, this stew is sure to become a favorite in your household.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Repollo guisado. It was a warm summer day when I was visiting my dear friend Maria in her quaint little village in Mexico. As we sat in her cozy kitchen sipping on some refreshing agua de jamaica, she began to tell me about a traditional dish that her grandmother used to make for her.

Maria described the dish as a hearty and flavorful stew made with cabbage, tomatoes, onions, and a blend of spices that created a symphony of flavors in every bite. She spoke of how her grandmother would spend hours in the kitchen, carefully preparing each ingredient and letting the stew simmer on the stove until it was bursting with rich and savory goodness.

Intrigued by Maria's description, I asked her if she would be willing to teach me how to make this delicious dish. With a twinkle in her eye, she agreed and we spent the afternoon in her kitchen, chopping, sautéing, and stirring as she guided me through the steps of making Repollo guisado.

As we worked side by side, Maria shared with me the story of how she learned to make the dish from her own grandmother, who had passed down the recipe through generations of their family. She spoke of how the aroma of the stew cooking on the stove would fill their home with warmth and comfort, and how it became a staple at family gatherings and celebrations.

As the stew simmered on the stove, Maria and I sat down to enjoy a simple meal of Repollo guisado with a side of warm tortillas. The flavors were even more delicious than I had imagined, with the cabbage tender and flavorful, the tomatoes adding a hint of sweetness, and the spices creating a depth of flavor that I had never experienced before.

After that day, I returned home with the recipe for Repollo guisado firmly etched in my memory. I made it for my own family, who fell in love with the dish just as much as I had. Over the years, I have made Repollo guisado countless times, each time adding my own touch and twist to the recipe.

The dish has become a beloved favorite in our family, a comforting and delicious meal that brings us together around the dinner table. I often think back to that day in Maria's kitchen, and how learning to make Repollo guisado not only introduced me to a new and exciting dish, but also connected me to a rich and vibrant culinary tradition that has been passed down through generations.

As I write this recipe down in my old recipe book, I can't help but smile at the memories it brings back. The thrill of stumbling upon this recipe for Repollo guisado will always hold a special place in my heart, a reminder of the joy and camaraderie that comes from sharing a meal with loved ones. And I am grateful to Maria for sharing her family's treasured recipe with me, a gift that I will cherish and pass down to future generations.