Andalusian Stewed Cabbage
Sherry vinegar can be difficult to find. It's more rounded in flavor than regular wine vinegars, tasting somewhere between a white wine and a red wine vinegar, but it's much less salty and intense than balsamic. Substitutes for sherry vinegar are (in order): rice wine vinegar, champagne vinegar, white wine vinegar, red wine vinegar.
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- 2 Tbsp
- olive oil
- 1 medium
- spanish onion, chopped
- 2 to 4 clove
- garlic, minced (to taste)
- 1 medium
- red bell pepper, diced
- 6 c
- chopped cabbage (1 1/2 pound small head of cabbage)
- 1 small
- dried red chili pepper, chopped
- 1/2 tsp
- granulated sugar
- 28 oz
- can diced tomatoes, in juice (undrained)
- salt, to taste
- 1 tsp
- 1 tsp
- smoked paprika (or 1 more tsp paprika if you don't have smoked paprika)
- 1 Tbsp
- sherry vinegar
- black pepper, to taste
How to Make Andalusian Stewed Cabbage
- 1Heat the olive oil over medium heat in a large skillet or Dutch oven. Add the onion. Cook, stirring often, until tender, about 5 minutes.
- 2Add the garlic and bell pepper. Cook, stirring, until the pepper has softened slightly and the pan is fragrant, about 3 minutes.
- 3Add the cabbage. Cook, stirring, until the cabbage has softened slightly and lost some of its volume, about 5 minutes.
- 4Add 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.
- 5Turn the heat to low, cover and simmer 30 minutes, stirring often.
- 6Add 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).