Maria .Recipes Keto Enthusiast, Indian Food Lover

Repollo al Ajoarriero

Un plato tipico del norte de España, y perfecto para todo tipo de dietas.

  • 1/4 cabeza de repollo grande, picado, o bien 320 g
  • 1/2 cda aceite de coco
  • 3 dientes de ajo en rodajas
  • 1/4 tsp sal
  • Pimienta negra molida
  • 1.5 cdas aceite de oliva virgen extra
  • 1/4 a 1/3 tsp pimenton (a mi me gusta picante)
  • Un poco de vinagre, para echar al final
  • Elaboracion
    1. Bring 1.5 liters of water to the boil. Add the shredded cabbage and cok for 3-5 minutes depending on how cooked you like your vegetables.
    2. While it boils, fry the garlic with the coconut oil.
    3. Once the cabbage is boiled, drain it, then add it to the golden garlic. Add the salt and some black pepper and cook for about 3 minutes.
    4. Turn off the stove, add the olive oil and paprika, taste for seasoning, and serve.
  • Informacion nutricional, por racion (sirve 3)
    • 110 kCal
    • 4.4 g H de C netos, 2.8 g fibra, 7.2 g H de C totales
    • 1.6 g proteina
    • 9.2 g grasa
Maria Silva Fernandez Maria Silva Fernandez

Recipe Raider, Keto Enthusiast, Belly Dancer, Bollywood Junkie, Avocado Lover, Baingan Addict, Endocrinologist in the making.