Cabbage Pasteles

Name: Cabbage Pasteles (Pasteles de Col)
Yield: Makes 12
Cuisine: Puerto Rican
Ingredients: 1½ teaspoons salt; ½ ounce salt pork, washed and diced; 2 tablespoons fat or Achiote Coloring; 2 tablespoons fat or Achiote Coloring; 1 quart (4 cups) water; 1 tablespoon salt; ½ pound green plantains, peeled; 1 pound green bananas, peeled; 3 tablespoons salt; 1 pound white yautía, scrubbed and peeled (see Glossary); 1 cabbage, weighing about 4 pounds; 4 quarts (16 cups) water; 4 olives, stuffed with pimiento, chopped; 4 olives, stuffed with pimiento, chopped; ¼ teaspoon whole dried orégano, crushed; ¼ cup seeded raisins; ⅓ cup tomato sauce; ½ teaspoon vinegar; ¾ teaspoon salt; 6 fresh culantro leaves, chop and crush in a mortar; 1 onion, peeled, chop and crush in a mortar; ¼ green pepper, seeded, chop and crush in a mortar; 1 sweet chili pepper, seeded, chop and crush in a mortar; 1 tomato, chop and crush in a mortar; 1 clove garlic, peeled, chop and crush in a mortar; 1 tablespoon fat or Achiote Coloring; 1 tablespoon fat or Achiote Coloring; ½ ounce lean cured ham, washed and diced; ½ pound lean ground beef

Pasteles de Col

Preparation info

Makes
12

Difficulty
Easy

Appears in

Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

About

Ingredients

Cabbage

1 cabbage, weighing about 4 pounds
4 quarts (16 cups<

Americas
Side dish
Starter
Caribbean
Puerto Rico
Gluten-free

Method

Cabbage

To make leaves pliable, place cabbage, stem down, in water and salt, cover, and boil at moderate heat for 25 minutes.
Drain, and reserve the water to boil the pasteles. Thrust a knife through center of cabbage, and remove leaves, one at a time.
Turn cabbage