Cabbage Stew / Kolo Stobá
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Submitted by: Komedor Krioyo
Submit date: November 23, 2016, 5:46 am
Information
Cabbage Stew, known as Kolo Stobá in Papiamentu, is a traditional Curaçao dish made with tender cabbage, seasoned meats, and vegetables. Slow cooking develops a rich, comforting flavor that reflects the island's home-style Antillean cuisine.
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Ingredients
- 1 large cabbage (shredded)
- 1 lb Salted Beef
- 1 lb pork tail
- 1 lb of Goat meat
- 1 lb of Beef Stew Meat
- 3 large potatoe
- 1/2 Onion
- 1 teaspoon of garlic powder
- 1 teaspoon of nutmeg
- 1 cooking spoon of butter
- 1 cooking spoon of vinegar
- 1 tablespoon of grounded annatto.
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Preparation
- Put the salted beef and pork in a covered bowl of water overninght in the refrigerator. Submerge them completely in the water.
- Next day, rinse the all the beef, goat meat and pork thoroughly.
- Fill a pot with water and put in the garlic, nutmeg, onions,annatto, and the butter on medium to high heat.
- While the meat is cooking, shred the cabage and poor hot water over it when done shredding.
- When the meat is cooked and tender, low the heat to medium and add the shredded cabage
- If desired you can add sugar to neutralize the cabage sourness.
- Letting cook untill cabage is soft.
- Can serve with rise or funchi. (about 6 servings)