Recipe By :Nathan from Spain and California
Serving Size : 6 Preparation Time :0:40
Categories : Recipe Contest Side Dish
Spanish
Amount Measure Ingredient — Preparation Method
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1 head cabbage
12 cloves garlic — peeled
1/2 cup freshly squeezed lime juice
1/4 cup extra-virgin olive oil — (1/4 to 1/2)
2 teaspoons salt — to taste
1 teaspoon dried oregano ground up with hands (optional usually it’s completely not used by my grandmother)
1/4 an onion thinly sliced (optional we typically dont add onion when it’s with cabbage)
Cut the cabbage into 6 large wedges leaving the hard thick bottom root on each piece (this will prevent it from falling apart.) you do this by first cutting the cabbage head in half. Then cutting those halves in half. Then cutting those halves in half from the center. Lined up with the hard bottom stem so each one will keep a hard bottom stem to not fall apart.
Put back together like a puzzle inside a medium pot. Fill with enough water for the cabbage to be filled 1 inch deep in water. Bring to a boil, cover and simmer on low heat 30 minutes. Stab with a knife to make sure it’s fully cooked.
While the cabbage is steaming use a mortar and a pestle to crush garlic to a paste with salt or use a “garlic press” then add salt. After wards add freshly squeezed lime juice mix well and add dried ground oregano (optional) and thinly sliced onions(optional). Put these contents into a glass bowl or a marble bowl.
This is the part you gotta careful with and you’ll see why. Heat in a pan extra-virgin olive oil to the point that it is just about to smoke., turn off heat and immediately pour into garlic lime mixture and whisk vigorously.
You gotta be careful because the oil will just because hot oil and a liquid like lime juice or water will make it jump. So what I was taught was to place the bowl of garlic lime mixture in a clean sink and stand far while pouring oil in an angle that I wont get splattered then mix it after while it’s still bubbling.
Now that the cabbage is cooked take out and arrange in a plate. Spoon over mojo sauce on each cabbage slice making sure you get it in between the leaves and such. Reserve some of the garlic lime sauce “Mojo” for when serving people can spoon over some on their cabbage.
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Per Serving (excluding unknown items): 100 Calories; 9g Fat (77.5% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 715mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fruit; 2 Fat.
NOTES : this is a very garlicky, pungent, sour sauce not suitable for everyones pallet so be aware. This sauce can be used to pour over steamed/ boiled or simmered “Cassava/Yucca”, “Malanga/ Taro”, “Boniato”, “Sweet Potato”, “Yams”, “ñame”, “Green or Yellow Plantains”, “Calabaza/ other winter squashes”, and raw salads of cucumber and tomato.
Also it is good for marinading pork butt or chicken 24 hours and roasting in the oven (when using as a marinade usually we add peppercorns and include the oregano. Also with meats it can be done with freshly squeezed “Bitter/ Seville Orange” or half freshly squeezed lime juice and orange juice.)
When done with bitter orange this is “Mojo Criollo” also “Mojo” is pronounced “Mo-ho”
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