Andalusian Cabbage Stew
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons extra virgin olive oil
- 1onion, chopped
- 2 to 4garlic cloves, to taste, minced
- 1red bell pepper, diced
- 1small cabbage (about 1½ pounds), cored and shredded or diced (about 6 cups)
- 1small dried red chili pepper
- ½teaspoon sugar
- 128-ounce can chopped tomatoes, with juice
- Salt
- 2teaspoons paprika
- 1tablespoon sherry vinegar
- Freshly ground pepper
For the Andalusian Cabbage Stew
Nutritional analysis per serving (6 servings)
98 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 3 grams protein; 595 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
For the Andalusian Cabbage Stew
- Step 1
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.
- Step 2
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.
- Advance preparation: You can make this several hours before serving and reheat; it keeps for four to five days in the refrigerator.
Private Notes
Comments
I used Spanish smoked paprika, and I strongly recommend that substitution.
This is one of my all time favorite comfort dishes. I sometimes add a small amount of whatever meat I might have. Garbanzo beans are also a good addition. Thank you, Ms. Shulman, for many happy meals you have given me.
I made this the other night to eat tonight with basmatti rice and it was delicious! I didn't have red peppers or sherry vinegar, so I used some red-wine vinegar (all i had) and added a tsp of vegetable better-than-bouillon.
Very nice for those (like me) who love cabbage. As main dish, I: like others, added chickpeas (about 2 cups, home cooked); used 1/2 smoked and 1/2 not-smoked paprika; Sliced rather than chopped pepper, onions, and cabbage (visually more appealing I think). Served on brown rice with a drizzle of o.o., grind of black pepper, and sprinkle of black salt. Yum!
Very good, definitely want to eat the 2nd day. Next time I will chop the cabbage and pepper larger, the photo with this recipe is I think more appealing than mine turned out
Would someone please quantify “stir often?” Thanks!
I'd say "stir often" means you're near the stove stirring every couple of mins--as distinct from "stir continuously/constantly" (like polenta), where you're stuck there, & "stir occasionally," where you might stick a spoon in every 5-10 mins. With "stir constantly" you're preventing a bad outcome, e.g. burning on the bottom or getting lumpy. "Often" is more about ensuring even cooking, e.g. all the cabbage in this recipe gets soft. FWIW, I think this recipe could be a "stir occasionally."