Comfort Food Classics: Repollo Guisado (Sauteed Cabbage)

Repollo Guisado is a simple and comforting Mexican dish made with sautéed cabbage, onion, serrano chile, and queso fresco.


Repollo Guisado (sauteed cabbage) - lacocinadeleslie.com

I have been craving my abuelita's (grandmother's) repollo guisado for a couple of weeks now. But with so much going on the past couple of months, I never got around to making it. It had almost completely slipped my mind when someone on a Facebook Mexican food lover's group asked for Mexican recipes using cabbage. I shared my grandmother's sautéed cabbage recipe with the group, and once again my craving returned. I made it the very next day, and finally satisfied my craving. It was well worth the wait.

Repollo Guisado is a comforting dish from my childhood. Gramm made it about once a week. Sometimes (mostly when we had company) she would add tomatoes and golden corn kernels "para que rinde más" ("so it will serve more"), but most of the time she kept it simple with just cabbage, onion, a green chile for flavor, and lots of melted queso fresco. Repollo Guisado can be enjoyed on it's own for a light lunch or as a quick and easy side dish with roasted meats.


Repollo Guisado
(Sautéed Cabbage)
lacocinadeleslie.com


Ingredients:
  • 1 tablespoon vegetable oil
  • 1/2 medium white onion, finely chopped 
  • 1 serrano chile, finely chopped (optional)
  • 4 cups shredded cabbage
  • 1 cup crumbled queso fresco 


Directions:
Heat vegetable oil in a large skillet over medium-high heat. Sauté onion and serrano chile for 2 to 3 minutes until onion is translucent. Stir in cabbage until completely combined. Add water; season with salt and pepper to taste. Cover skillet and reduce heat to low. Let simmer for 12 to 15 minutes until cabbage is cooked through and the water has evaporated. Remove from heat. Immediately sprinkle crumbled queso fresco over cabbage. Cover and let cheese soften for about 5 minutes. Enjoy!


Tip: To make Gramm's recipe with corn and tomatoes, add 3 chopped roma tomatoes and 1 cup of golden corn kernels (drained) with the cabbage. Continue recipe as directed.


















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