Repollo Guisado (Cabbage Stew) is a great side dish if you are vegan vegetarian, and if not, it goes great with your choice of grilled meat.
This post is sponsored by Holland House
It was the summer of 93 when with a trembling voice I blurt it out right then and there, to my family’s utmost shock:
“Mom… I am a vegetarian”.
In a country of unapologetic carnivores, where the vernacular is peppered with witty references to how delicious meat is, it can sometimes be very hard to be a vegetarian.
My father, of course, never accepted it. He thinks vegetarians can be “converted” back to the rightful path of the meat-eaters. The rest of my family left me alone. My friends nicely offered a vegetarian choice when they invited me, and my mom jokingly suggested: “slaughtering an eggplant” for dinner when I visited.
Eating out, however, was a real challenge. When telling a waiter that I was a vegetarian (crossing my fingers and hoping that there would be something I could eat somewhere in the kitchen) it was not rare for them to stare at me like I had an arm sticking out of my forehead.
“But you eat chicken, don’t you?”.
After a few months of a total ban on meat I decided I had to compromise, or else I would become an outcast of society. I decided to at least eat fish (and the occasional serrano). Life is decidedly easier.
“Yay for repollo guisado!”
This very tasty and healthy Dominican dish saved my hide a few times. This is a great side dish if you are a vegan or vegetarian, and, if not, it goes great with your choice of grilled meat.
Repollo Guisado – Recipe & Video (Cabbage Stew)
- 3 tablespoons olive oil
- 1 small onion , cut into strips
- 1 clove of garlic , crushed
- 1 bell pepper , cut into strips
- 1 cup diced tomatoes
- 1 cup tomato sauce
- 1/4 head of cabbage , shredded
- 1/3 cup Holland House white wine vinegar
- 1/3 cup of water
- 1 teaspoon of salt (or more to taste)
- 1 teaspoon of hot sauce of your preference (or more to taste)
- Heat oil in large skillet over medium heat.
- Cook and stir the onions and garlic until the onions become translucent. Add the bell pepper and tomatoes. Cook over low heat for 3 minutes. Add the tomato sauce.
- Stir in the cabbage, vinegar and water and simmer over very low heat until the cabbage is wilted (about 5 mins.).
- Season with salt and hot sauce to taste. Serve with rice.