|
Curried Potatoes and White Cabbage with Queso Fresco Casero |
| Preparation Time: 15 minutes |
| Cooking Time: 30 minutes |
| Ingredients (Serves 8) |
| 1 |
Medium onion cut in quarters |
| 1 |
Clove garlic, whole |
| 1 |
Stalk Celery, cut into 1/2 inch pieces |
| 5 |
Medium potatoes, cut into 1/2 inches pieces |
| 1/2 |
Medium white cabbage, sliced |
| 3/4 cup |
Queso Fresco Casero, cut into 1/4 inch cubes |
| 2 Tbs. |
Extra virgin olive oil (EVOO ) |
| 2 Tbs. |
Dried crushed oregano soaked in EVOO |
| 1/2 Tsp. |
Ground cardamom |
| 2 Tsp. |
Mild curry, diluted in water (you may use more, or a spicier type of curry, to taste) |
| • |
Sea salt to taste |
| Preparation |
| • |
Sautèe onion and garlic in a large non-stick frying pan or wok with EVOO for about 7 minutes on medium low heat |
| • |
Add potatoes and celery and cook on medium heat for about 15 minutes, stirring from time to time. |
| • |
In the meantime, prepare the curry by mixing it with water until obtaining a smooth paste. |
| • |
Add it to the wok and mix thoroughly. |
| • |
Add cabbage and cheese and cook for 8 more minutes. |
| • |
Turn off heat, add ground cardamom, stir, and let rest for 10-15 minutes on warm burner. |
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Click on the images above to see larger pictures |
| Comments |
| • |
This mild curry may be served with steamed or fried rice, with chapati or, to make a culinary cultural mix, with tortillas. |
| • |
The cheese will disappear into a tangy cream which coats the potatoes and other vegetables. |
| Wine and Beverage Pairing |
| • |
Prosecco di Valdobbiadene, Verduzzo Friulano DOC Colli Orientali del Friuli, Ansonica Fior Fiore by Caliscana, Rosato Italiano IGT, Monica di Sardegna DOC. |
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