Lightly brown the chops in a pan with oil. Once golden beckling them and in the same juice left by them cold the onion. Then add the finite chopped cabbage next to the cup of water, plus the pepper and salt. For about 40 minutes. Finally, in a cup mix the vinegar, the chuño and the sugar and add it to the saucepan by cooking over low heat for another 5 minutes.
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| Ingredients to make chops with cabbage to the saucepan: |
| 4 chop (s) barbecues of pork 1 cabbage (s) Medium purple 1 cup (s) water 2 tablespoon (s) vinegar 2 tablespoon (s) oil 1 tablespoon (s) Rasa (s) chuño 2 Spoon (s) full (s) onion (s) finished chopped 1 pinca sugar salt and pepper to taste |
