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Peruvian Cabbage Arrimado

Name: Peruvian Cabbage Arrimado
Prep time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Peruvian
Ingredients: 2 tablespoons vegetable oil; 3 Roma tomatoes, finely chopped; 2 yellow peppers, finely chopped; 1/2 white onion, finely chopped; 1 garlic clove, finely chopped; 1 lb. loin or leg of pork, finely chopped; 1/2 teaspoon dried oregano; 4 cups green cabbage, cut into thin strips; 1 can (12 oz.) black olives, pitted and chopped roughly; 1 tablespoon white vinegar

Prep 15 min
Total 45 min
Ingredients 10
Servings 4

The Peruvian cabbage arrimado is a classic Peruvian dish. It's like a Peruvian-style "stir-fry" made with cabbage, yellow peppers, onions, tomatoes and black olives and it can be prepared with pork or beef. This dish was used by my grandparent’s neighbors who were originally from Peru. You can serve it with white rice, but my grandfather loved to eat it in tacos with flour tortillas. Either way, it's super yummy and the whole family will love it.

Ingredients

2 tablespoons vegetable oil
3 Roma tomatoes, finely chopped
2 yellow peppers, finely chopped
1/2 white onion, finely chopped
1 garlic clove, finely chopped
1 lb. loin or leg of pork, finely chopped
1/2 teaspoon dried oregano
4 cups green cabbage, cut into thin strips
1 can (12 oz.) black olives, pitted and chopped roughly
1 tablespoon white vinegar

Directions

1

Heat the oil in a large pan or wok on high. Stir tomatoes, yellow peppers and onion for 3 to 5 minutes; add the garlic and sauté for another 30 seconds.
2

Add finely chopped pork and oregano; cook until it is no longer pink; season with salt and black pepper, to taste. Cover pan and reduce to low heat stirring occasionally, for 12 to 15 minutes until all the juice of the meat has evaporated and the meat is soft.
3

Add the cabbage, black olives and white vinegar. Season with more salt, if necessary.
4

Cover and let cook for 5 minutes. Remove from heat. Accompany with white rice. Buen provecho!