Dinner Bowl #70

 

I'm exploring a new-to-me cuisine: Bolivian food! Here we have repollo guisado (Bolivian-style stewed cabbage and potatoes, from the recipe at Global Kitchen Travels), some sliced Tofurky sausage, and sliced avocado.

Because I already had the ingredients on hand for it, the cabbage and potato recipe seemed perfect. And although it was a little annoying to dirty three pans for one dish (one for boiling the potatoes, one for blanching the cabbage, and then a skillet for cooking everything in), I think I would make this again, because it was delicious and pretty cheap, too. What's not to love? Peppers, potatoes, tomatoes, and cabbage--that's a combination a lot of countries put together, because it's amazing. It was pretty colorful, too, especially as I cooked it in the pan, with a yellow bell pepper, a green chili pepper, red tomatoes, pale green cabbage, and white potatoes.

And the flavors come from the veggies--there wasn't a need for seasoning other than salt and pepper. That was nice, too, and it seemed wholesome.

As I was already going to need to use three pans, I didn't feel like making a lot of effort to make the rest of the meal, and thus the sausage (though that did require a fourth pan, I guess, for browning) and avocado.

This is really a remarkable combination! The Tofurky brats may be more German-inspired than Bolivian but somehow they are friendly with each other.