INSTRUCTIONS:
1st Step
Place the diced potatoes in a large kettle of salted water that is simmering. Boil for approximately 5 to 7 minutes, or until tender but not gelatinous. Drain and reserve.
2nd Step
Over medium-high heat, heat the olive oil in a large skillet. Add the minced garlic and diced onion. Approximately four minutes, or until they become aromatic and the onion turns translucent.
3rd Step
Add the diced potatoes to the onion and garlic in the skillet. Sprinkle with cumin powder, salt, and black pepper. Stir to incorporate the potatoes with the seasonings, then sauté for an additional 5 to 7 minutes, enabling them to become charred and caramelized.
4th
Stir the minced green chiles into the skillet until evenly distributed. Allow the flavors to combine for an extra 2 to 3 minutes.
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TRADITIONAL STUFFED CABBAGE ROLLS
