Bolivian Cabbage and Potato Tacos

I got in a taco rut.  I happens to the best of us.  You get so used to making the same kind of tacos time after time, that it gets monotonous.  At some point, I decided I needed to liven things up a little in a non-fake meat vegetarian sort of way.  I'd been eyeing this cabbage and potato recipe for awhile, and decided I could justify eating winter vegetables in summer since the recipe also calls for five tomatoes.  People that garden (you know who you are, Tomato Fairy) are going to be looking to get rid of some tomatoes here real soon, so I feel justified making this recipe out of season.  Plus, this was a delicious dinner for my family; whenever they eat leftovers without complaint, I know its a winner.

Bolivian Cabbage and Potato Tacos
(adapted from Vegetarian Times)
Printable Recipe

Serves 10-12

Ingredients

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

corn tortillas

Directions

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!