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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.
Curried Potatoes and White Cabbage with Queso Mixicano - Step 1: image 1 of 5 Curried Potatoes and White Cabbage with Queso Mexicano - Step 2: image 2 of 5 The curry mixture: image 3 of 5 Curried Potatoes and White Cabbage with Queso Mexicano - Step 3: image 4 of 5 Curried Potatoes and White Cabbage with Queso Mexicano served with bulgur and sliced avocado: image 5 of 5
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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    September 4, 2010
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