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Col Saltado

on peruvian, vegetarian, vegetables, south american

Mom’s (Grandma Susan) favorite Saltado. Relatively quick, super easy, and a family favorite. Very popular for Birthdays.

For meat eaters there is Lomo Saltado which can use either chicken or beef.

Serves 6-8.

Ingredients:

  • 1 red bell pepper, cut into strips
  • 1 green bell pepper, cut into strips
  • 1 large red onion, thinly sliced
  • 1 large garlic clove, finely chopped
  • ½ head of green cabbage, roughly chopped
  • (Optionally) Whatever other vegetables you want. Broccoli, cauliflower, zucchini, and brussels sprouts all work well.
  • 1 medium serrano chile, seeds removed, chopped or cut in half
  • 3 Tablespoons Annatto (achiote) oil -or- 1-2 Tablespoons of Achiote Paste
  • 1 ripe tomato, quartered
  • 1 Tablespoon red wine vinegar

  • 1 teaspoon salt

  • ¾ teaspoon cayenne pepper

  • ½ teaspoon ground cumin

  • ½ teaspoon garlic powder

  • ¼ teaspoon freshly ground pepper

  • 1 Tablespoon vegetable oil

Instructions:

Combine ½ teaspoon of salt, cayenne, cumin, garlic powder, and black pepper. Thoroughly coat meat. Let stand while you prepare vegetables.

Heat 2 Tablespoons of Annatto oil or olive oil (if using achiote paste) in heavy skillet over medium heat. Add achiote paste (if using), bell peppers, onions, garlic, and chile, cabbage, and the heartier vegetables. Cover and cook until bell peppers and onions are soft, stirring occasionally, 10 - 15 minutes. Mix in tomato, remaining vegetables, vinegar, ½ teaspoon of salt, and remaining Annatto oil. Remove from heat.

Serve over rice of french fried potatoes.