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 Tbspolive oil
1 mediumspanish onion, chopped
2 to 4 clovegarlic, minced (to taste)
1 mediumred bell pepper, diced
6 cchopped cabbage (1 1/2 pound small head of cabbage)
1 smalldried red chili pepper, chopped
1/2 tspgranulated sugar
28 ozcan diced tomatoes, in juice (undrained)
·salt, to taste
1 tspsmoked paprika (or 1 more tsp paprika if you don't have smoked paprika)
1 Tbspsherry vinegar
·black pepper, to taste
How to Make Andalusian Stewed Cabbage
- 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.
- Add the garlic and bell pepper. Cook, stirring, until the pepper has softened slightly and the pan is fragrant, about 3 minutes.
- Add the cabbage. Cook, stirring, until the cabbage has softened slightly and lost some of its volume, about 5 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 (and it will keep well for 4 to 5 days in the refrigerator if covered well).