Stewed cabbage (Dominican repollo guisado) is a flavorful combination of cabbage, vegetables, spices, and herbs, and surprisingly tasty despite how light and healthy it is. It's also an excellent vegan main dish, and if you're not a vegan, a beautiful, colorful side dish.

– 3 tablespoons olive oil – 1 small red onion, cut into strips – 1 clove garlic, crushed – 1 bell pepper, cut into strips – 1 cup diced tomato – 1 cup tomato sauce – ¼ head cabbage, shredded – ¼ cup pitted green olives, (optional) – apple cider vinegar, or lime juice – ⅓ cup water – 1 teaspoon salt, (or more to taste) – 1 teaspoon hot sauce, of your preference (or more to taste) – Handful minced parsley, or cilantro


Step 1:

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.

Step 2:

Stir in the cabbage, olives, 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. Mix in parsley or cilantro.

Step 3:

Serve right away to prevent the cabbage from becoming mushy. Goes great with arroz blanco, tostones and avocado.

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