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Andalusian Cabbage Stew

This simple Spanish stew is spiked with a splash of sherry vinegar as you finish cooking it. Serve the stew as a side dish or as a main dish with rice.

Ingredients

For the andalusian cabbage stew

  • 2 tablespoons extra virgin olive oil
  • 1 onion, chopped
  • 2 to 4 garlic cloves, to taste, minced
  • 1 red bell pepper, diced
  • 1 small cabbage (about 1 1/2 pounds), cored and shredded or diced (about 6 cups)
  • 1 small dried red chili pepper
  • ½ teaspoon sugar
  • 1 28-ounce can chopped tomatoes, with juice
  • Salt
  • 2 teaspoons paprika
  • 1 tablespoon sherry vinegar
  • Freshly ground pepper
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      166 calories; 7 grams fat; 1 gram saturated fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 9 grams dietary fiber; 13 grams sugars; 4 grams protein; 263 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Serves four to six

Preparation

For the andalusian cabbage stew

  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.
  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.

1 hour 15 minutes

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