Sauteed cabbage (Peruvian recipe)

Quantity: 4-6 persons. Preparation time: 40 minutes. Cooking time: 10 minutes. Calories 1030 kcal.

Typical meal of Peruvian cuisine.

The Saltado de Cabbage, is a meal of easy preparation, and its cooking is very fast, which makes it a dish of quick preparation. The time to make it, is less than 10 minutes, and in addition, you can add ingredients to make it richer, and nutritious. It is accompanied by chicken meat, cut in small pieces, and other ingredients such as: Umami seasoning, and salt to taste. It is a lovely meal. Let's see how to prepare it.

Sauteed cabbage (Peruvian recipe)

Ingredients for the saltado.

• ½ half of fresh cabbage in good condition.
• ½ kg of chicken meat cut in small pieces.
• Umami seasoning, or Ají-no-moto.
• Salt to taste.
• Vegetable oil.

Person cutting the chicken meat for the cabbage sauté.

Recipe procedure.

1.   We start by washing the head of cabbage, and remove the parts that are not edible, for example, dry leaves, or in bad condition.
2.   With a knife, cut the cabbage into long strips, so that our whole half is cut into long, thin strips.
3.   All this cut cabbage, will be used on a frying pan, to be fried with oil, and seasoned with salt and Ají-no-moto. But first, allow the chicken meat cut in small pieces to cook.
4.   Add then, the chopped chicken meat in the pan, and then all the chopped cabbage on top of it. And finally cover it with a lid.
5.   Covering your skillet will allow for quick cooking and better flavor.
6.   Once the sauté is ready, please serve it with rice, cooked stew, and a fruit juice. Do not forget to serve it with your family and the people you love the most.

Note: Do not forget to season with salt to taste, and Ají-no-moto your preparation.

Definition of terms.

Cabbage, comprising several cultivars of Brassica oleracea, is a biennial plant with green, red (purple) or white (pale green) leaves that is grown as an annual vegetable for its dense heads. It is descended from wild cabbage, and belongs to the cabbage or brassica cultivars, which means it is closely related to broccoli and cauliflower; Brussels sprouts; and Savoy cabbage.

Video of the preparation

Recipe translated from Spanish: Saltado de repollo peruano.