andalusian stewed cabbage

Name: Andalusian Stewed Cabbage
Prep time: 10 min
Cook time: 1 h
Yield: 4
Cuisine: Spanish
Ingredients: 2 tablespoon(s) olive oil; 1 medium spanish onion, chopped; 2 to 4 clove(s) garlic, minced (to taste); 1 medium red bell pepper, diced; 6 cup(s) chopped cabbage (1 1/2 pound small head of cabbage); 1 small dried red chili pepper, chopped; 1/2 teaspoon(s) granulated sugar; 28 ounce(s) can diced tomatoes, in juice (undrained); - salt, to taste; 1 teaspoon(s) paprika; 1 teaspoon(s) smoked paprika (or 1 more tsp paprika if you don't have smoked paprika); 1 tablespoon(s) sherry vinegar; - black pepper, to taste

12 Pinches

Vickie Parks

Renton, WA

Updated on Jan 23, 2016

This is a Spanish side dish (about 6 servings), but you can also serve it over rice for a tasty vegetarian main dish (about 4 servings). Adding sherry vinegar toward the end of the cooking process gives it a little spiked touch. 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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prep time 10 Min

cook time 1 Hr

method Stove Top

yield 4 to 6

Ingredients

2 tablespoons olive oil
1 medium spanish onion, chopped
2 to 4 cloves garlic, minced (to taste)
1 medium red bell pepper, diced
6 cups chopped cabbage (1 1/2 pound small head of cabbage)
1 small dried red chili pepper, chopped
1/2 teaspoon granulated sugar
28 ounces can diced tomatoes, in juice (undrained)
- salt, to taste
1 teaspoon paprika
1 teaspoon smoked paprika (or 1 more tsp paprika if you don't have smoked paprika)
1 tablespoon sherry vinegar
- black pepper, to taste

How To Make andalusian stewed cabbage

Step 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.

Step 2

Add the garlic and bell pepper. Cook, stirring, until the pepper has softened slightly and the pan is fragrant, about 3 minutes.
Step 3

Add the cabbage. Cook, stirring, until the cabbage has softened slightly and lost some of its volume, about 5 minutes.
Step 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.
Step 5

Turn the heat to low, cover and simmer 30 minutes, stirring often.
Step 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).
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