Spicy Bolivian Cabbage and Potatoes

        

                          
 Each year the cabbage received in my share would be used to make traditional polish dishes. This year I wanted to try something new.   I came across this recipe on vegetariantimes.com Enjoy!              
                                              

• 8 cups shredded cabbage (1 small head)
• 1 ½ lb. small red-skinned potatoes, cut into 1-inch chunks
• 2 Tbs. tomato paste
• 1 tsp. sugar
• 2 Tbs. olive oil
• 1 large onion, chopped (1 ½ cups)
• 1 small yellow or orange bell pepper, finely chopped (¾ cup)
• 5 Roma tomatoes, seeded and coarsely chopped
• ½ aji chile or Scotch bonnet chile, or 1 jalapeño, seeded and finely diced (2 Tbs.)
• 2 Tbs. lime juice
• ¼ cup coarsely chopped cilantro

1. Bring large pot of salted water to a boil. Drop cabbage in water, and blanch 5 minutes, or until crisp-tender.
2. Cook potatoes in boiling salted water 5 to 7 minutes, or until tender. Drain, reserving 1/2 cup cooking water. Stir tomato paste and sugar into cooking water, and set aside.
3. Heat oil in Dutch oven or large saucepan over medium heat. Add onion and bell pepper, and sauté 5 minutes, or until soft. Stir in tomatoes, chile and tomato paste mixture, and cook 5 minutes, stirring occasionally. Stir in cabbage and potatoes. Cook 5 to 6 minutes, or until cabbage and potatoes are heated through. Season with salt and pepper, sprinkle with lime juice and cilantro, and serve.