Argentine name: Col Saltada
Vegetables Dried Fruit Accompaniment Argentina Sth
America South American
Gluten Wheat Dairy Free
Onion, finely chopped
tbsp Olive Oil
Garlic Cloves, crushed
teasp freshly grated Nutmeg
Place the sultanas in a small bowl, cover with boiling water and leave to soak.
Meanwhile, place the cabbage in a large saucepan, cover with water, season with
salt and bring to the boil. Reduce the heat and cook for 5 minutes until just
Heat the olive oil in a large frying pan, add the onion and garlic and sauté
for 5 minutes until soft and transparent.
Drain the cabbage well, pat with kitchen paper to dry then add to the onion
mixture. Mix well and sauté gently for 5-8 minutes, turning, until it is heated
through and coated with the oil.
Drain the sultanas and add to the cabbage together with salt and pepper to
taste. Mix well and serve immediately. Season with salt and nutmeg.
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