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Peruvian Cabbage Arrimado
Prep 15min
Total45min
Ingredients10
Servings4
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.
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Ingredients
2tablespoons vegetable oil
3Roma tomatoes, finely chopped
2yellow peppers, finely chopped
1/2white onion, finely chopped
1garlic clove, finely chopped
1lb. loin or leg of pork, finely chopped
1/2teaspoon dried oregano
4cups green cabbage, cut into thin strips
1can (12 oz.) black olives, pitted and chopped roughly
1tablespoon white vinegar
Directions
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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!
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Expert Tips
If you can’t find yellow peppers, substitute with 1 orange pepper, finely chopped.
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Nutrition Information
No nutrition information available for this recipe
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