Andalusian Stewed Cabbage Recipes

ANDALUSIAN CABBAGE STEW

Steps:

• Heat the olive oil over medium heat in a large, lidded skillet or Dutch oven. Add the onion. Cook, stirring often, until tender, about five minutes. Add the garlic and bell pepper. Cook, stirring, until the pepper has softened slightly and the pan is fragrant, about three minutes. Add the cabbage. Cook, stirring, until the cabbage has softened slightly and lost some of its volume, about five minutes. Add the chili pepper, sugar, tomatoes, salt and paprika. Raise the heat slightly, and cook, stirring often, until the tomatoes have cooked down slightly and the mixture smells fragrant, about 10 minutes. Turn the heat to low, cover and simmer 30 minutes, stirring often.
• Add the vinegar and pepper, and taste and adjust salt. Simmer another 10 minutes. Serve with thick slices of country bread or with rice. This will taste even better if you refrigerate it overnight and serve it the next day.

STEWED CABBAGE

Steps:

• Melt butter in a large saucepan over medium heat. Add onion, celery, and garlic and saute for 3 to 5 minutes, or until translucent. Stir in cabbage, reduce heat to low, and simmer for 15 minutes.
• Pour in tomatoes and season with salt and pepper to taste. Cover pan and cook over medium heat for 30 to 40 minutes, or until cabbage is tender.

CABBAGE STEW

Steps:

• Chop onions, bacon or pork, potatoes and carrots.
• Fry onion and bacon or pork until onion is soft.
• Add the cabbage, fry for 10 minutes until it starts to soften.
• Add the rest of the vegatbles and spices, with beef stock. Simmer for about 30 minutes until all vegetables are done.
• Serve with lingonberry or cranberry jam.

COCIDO

Steps:

• Put the chickpeas, oxtail, jamón serrano (or bacon or prosciutto), and ham bone or beef shank in a large stew pot with 4 cups of the cold water. Bring to a simmer slowly, about 30 minutes, then cook for 1 hour, skimming the foam off the surface occasionally.
• Meanwhile, in a mortar pound the garlic, peppercorns, saffron, and cumin together until mushy. Add the whole tomato and continue pounding until the mixture is homogeneous. This step can also be done in a blender or food processor.
• Add the green beans, chicken legs, chorizo, potato, and the chopped tomato to the stew pot along with the remaining cup cold water. Carefully stir the stew and salt lightly. Add the spice mixture to the pot and stir carefully to blend well.
• Cook over very low heat for 2 to 4 hours, checking doneness occasionally after 2 hours. The cocido is done when the meat is falling off the chicken legs and the potato has lost its crunch, but before it begins to fall apart. Taste and correct the seasoning.
• Note: A Spanish chorizo sausage is not as hot as the Mexican sausage of the same name. It is best to substitute it with a Portuguese chouriço sausage, a Polish kielbasa, or a mild Italian sausage.

HEARTY CABBAGE PATCH STEW

Steps:

• In a large skillet, cook the beef, onions and celery over medium heat until meat is no longer pink, breaking meat into crumbles; drain. , Transfer to a 5-qt. slow cooker. Stir in the cabbage, stewed tomatoes, beans, diced tomatoes, ketchup, chili powder, oregano, pepper and salt. Cover and cook on low for 6-8 hours or until cabbage is tender. , Serve with sour cream and cheese if desired.

SPANISH ANDALUSIAN STEW

Steps:

• In a large casserole, heat the olive oil. Add the salt pork and sauté over fairly high heat for 5 minutes. Remove with a slotted spoon and reserve.
• Add the pieces of ham, pork and chicken to the casserole. Brown over high heat, then season with salt and pepper.
• Return the reserved salt pork to the casserole. Pour in the cold water and bring rapidly to a boil. Skim the surface. Add the chick-peas and return to a boil, then lower heat, cover and simmer gently for 1 1/2 hours. Add the vegetables, re-cover and continue simmering for 1 more hour.
• Season the stew with the garlic, saffron, cumin and coriander, then remove vegetables and meats with a slotted spoon and arrange on a heated serving platter. Bring broth to a boil and reduce slightly over high heat. Pour broth over meat and vegetables. Serve immediately. Serves 4 to 6.
• Larousse Treasury of Country Cooking.

BEEF AND CABBAGE STEW

Steps:

• Cook and stir stew meat in a large saucepan or Dutch oven over medium heat until browned on all sides, 10 to 15 minutes. Drain any excess grease.
• Stir beef bouillon into beef broth in a bowl until dissolved; pour over stew meat. Add onion, black pepper, and bay leaf; cover and simmer until stew meat is very tender, at least 2 hours. Add potatoes, cabbage, celery, and carrot; cover and simmer until potatoes are tender, 30 to 45 more minutes.
• Stir tomato sauce and salt into the stew; simmer, uncovered, until tomato sauce is fully incorporated and flavors have blended, 15 to 20 minutes.

ANDALUSIAN GYPSY STEW

Steps:

• Heat the olive oil in a Dutch oven on medium-high heat. Pat the pork cubes with paper towels to dry (this will enable browning). Fry the cubes of pork on all sides until nicely browned. Remove and set aside. Fry bones until the meat on them is browned. Remove and set aside. Fry the ground sausage until no longer pink. Add the onions and saute until translucent. Add the garlic and saute for another minute.
• Return the pork and pork bones to the Dutch oven and fill with water just until the meat is barely covered. Add the bouillon cubes and paprika. Bring to a boil, reduce heat to low, cover, and simmer for one hour.
• Add the pumpkin, beans, tomatoes, almonds, bread crumbs, and red wine vinegar. Return to a boil, reduce the heat to low, cover and simmer for another 20 minutes. Add the Swiss chard and pears and continue to simmer for 10-15 minutes. Add salt to taste.
• Serve immediately with crusty bread.

ANDALUSIAN STEWED CABBAGE

Steps:

• 1. Heat the olive oil over medium heat in a large skillet or Dutch oven. Add the onion. Cook, stirring often, until tender, about 5 minutes.
• 2. Add the garlic and bell pepper. Cook, stirring, until the pepper has softened slightly and the pan is fragrant, about 3 minutes.
• 3. Add the cabbage. Cook, stirring, until the cabbage has softened slightly and lost some of its volume, about 5 minutes.
• 4. Add the chili pepper, sugar, tomatoes, salt and paprika. Raise the heat slightly, and cook, stirring often, until the tomatoes have cooked down slightly and the mixture smells fragrant, about 10 minutes.
• 5. Turn the heat to low, cover and simmer 30 minutes, stirring often.
• 6. Add the vinegar and pepper, and taste and adjust salt. Simmer another 10 minutes. Serve with thick slices of country bread or with rice. This will taste even better if you refrigerate it overnight and serve it the next day (and it will keep well for 4 to 5 days in the refrigerator if covered well).