I washed the cabbage, and put it in simmering salted water for ten minutes, to soften it. Meanwhile, I took out an adobo sampler I got from Savory Spice Shop a while ago, when I decided to buy a jar of Herbs de Provence when they were donating a portion of their sales (well above ten percent, was it fifty?) to Colorado’s Fire Department, which at the moment were fighting relentlessly against the fires attacking the nearby woods.
I decided to use it since the ingredient list was pretty similar to the one asked by the recipe, and honestly I was not going to buy three different types of paprika for just one recipe. I can’t afford it!
I browned the meat with the adobo, and I also added a teaspoon of it to a can of crushed tomatoes, but I also added a pinch of sugar (Oh God I’m breaking so many rules I’m gonna die -not) to fight the acidity of the tomatoes.