Indios de Guiso (Colombian-Style Stuffed Cabbage)
Erica Dinho
Pin Recipe
Main Course
Colombian
4 servings
Ingredients
- 12 cabbage leaves
- 2 tablespoons oil
- ½ cup chopped onion
- ⅓ cup chopped red bell pepper
- 1 scallion, chopped
- 2 garlic cloves, minced
- 1 cup chopped tomato
- ½ pound ground beef
- ½ pound ground pork
- ¼ cup beef broth
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- ½ cup bread crumbs
- 1 large cooked and diced potato
- 2 cooked eggs, chopped
- 4 tablespoons butter
- 3 cups chopped tomato (for sauce)
- ½ cup chopped onion (for sauce)
- ¼ cup red bell pepper (for sauce)
- 1 garlic clove, minced (for sauce)
- ½ teaspoon ground cumin (for sauce)
- Salt and pepper, to taste (for sauce)
- ½ cup chicken broth
- 2 cups milk
Instructions
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Prepare the cabbage leaves: Bring a large pot of salted water to a boil. Remove the core with a sharp paring knife and lower the whole cabbage into the boiling water. Cook until the outer leaves soften, about 5 minutes. Remove and let cool enough to handle, then gently peel off 12 large outer leaves. Drain and set aside.
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Make the filling: In a large pan over medium heat, warm the oil and sauté the onion, red bell pepper, scallion, tomato and garlic until tender, about 5 minutes. Add the ground pork and beef, then stir in the ground cumin and beef broth. Cook until meats are done.
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Finish the filling by mixing in the chopped cooked eggs, diced cooked potato, and bread crumbs. Stir well, taste and adjust seasoning, then set the filling aside.
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Make the sauce: In a large saucepan, melt the butter over medium-low heat. Add the onion and cook for about 8 minutes, until translucent. Add the tomatoes, red bell pepper, garlic, cumin, salt and pepper and cook about 5 more minutes. Stir in the milk and chicken broth, then remove from heat and keep warm.
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Assemble the rolls: Trim the hard triangular rib from the base of each cabbage leaf. Place about ¼ cup of the filling in an oval shape near the rib edge of each leaf. Fold the sides in and roll the leaf up toward the outer edge, creating a neat parcel.
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Cook: Spread the sauce in the bottom of the saucepan and arrange the cabbage rolls seam-side down over the sauce. Cover and simmer over low heat for about 15 minutes until heated through. Serve hot, optionally with white rice.
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The seasons seem to be changing faster than ever this year. Winter is arriving, bringing chilly days that call for warm, comforting food. One of my favorite winter dishes is Indios de Guiso, a stuffed cabbage from Boyacá, Colombia. It’s a hearty meal perfect for cozy evenings.
Indios de Guiso features cabbage leaves filled with a savory mixture of ground pork and beef, sautéed vegetables, cooked egg, potato, bread crumbs and seasonings. The rolls are then cooked gently in a creamy, tomato-based Colombian-style sauce. Serve them with white rice to soak up the flavorful sauce.
This dish evokes slow, comforting meals — the kind I like to enjoy by a window on a snowy afternoon, wrapped in warm slippers and a soft sweater. The combination of tender cabbage, seasoned meat and creamy sauce makes it a recipe you’ll want to repeat.
Buen provecho!
