Bolivian Cabbage and Potato Tacos
(adapted from Vegetarian Times)
7-8 cups shredded cabbage (1 small head)
1 ½ lb. potatoes, cut into 1-inch chunks
2 tablespoons tomato paste
1 teaspoons sugar
2 tablespoons olive oil, more for frying tortillas
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
1 jalapeño, seeded and finely diced
salt and pepper to taste
2 tablespoons 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, jalapeño 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 to taste; toss lightly with lime juice and cilantro.
4) Heat additional oil in a 12-inch skillet over medium-high heat. Spread about ¼ cup potato mixture over half of each tortilla, and fold over to form a taco. Working in batches, add tacos to oil and fry, turning once, until golden brown and crisp, about 3 minutes. Garnish tacos with additional cilantro, cheese, salsa, and sour cream, if desired. Enjoy!