1 precooked Yuca split down the middle and cut into two inch chunks
½ stick of salted butter
5 cloves of garlic chopped
¼ cup of chicken stock
1 tablespoon of vinegar
½ jalapeno, seeded and sliced (approx. 6 rounds)
2 tablespoons fresh lemon juice
Salt to taste
White pepper to taste
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Instructions
Ingredients:
1 medium head of red cabbage, roughly chopped
1 teaspoon of Curry powder
1 precooked Yuca split down the middle and cut into two inch chunks
½ stick of salted butter
5 cloves of garlic chopped
¼ cup of chicken stock
1 tablespoon of vinegar
½ jalapeno, seeded and sliced (approx. 6 rounds)
2 tablespoons fresh lemon juice
Salt to taste
White pepper to taste
Preparation:
1. Place a large skillet over medium-high heat. Melt the butter completely. Add the curry
powder and stir to combine well. Add the chopped cabbage, garlic, chicken stock, yucca,
vinegar, jalapenos, and lemon juice and mix. Season with salt and pepper, to taste, and
cook for 15 to 20 minutes until vegetables are tender
