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Andalusian Cabbage Stew

5.0(757)

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.

by Martha Rose Shulman

Open original recipe

SpanishDinner, Easy, Weeknight, One Pot, Main Course

Servings

Serves four to six

Total time

1h 15m

Calories / serving

98 kcal

Ingredients (12)

serves

2 tablespoons extra virgin olive oilextra-virgin-olive-oil
1 onion, choppedonion
2 to 4 garlic cloves, to taste, mincedgarlic
1 red bell pepper, dicedbell-pepper
1 small cabbage (about 1 1/2 pounds), cored and shredded or diced (about 6 cups)cabbage
1 small dried red chili pepperpepper
1/2 teaspoon sugarsugar
1 28-ounce can chopped tomatoes, with juicetomato
Saltsalt
2 teaspoons paprikapaprika
1 tablespoon sherry vinegarsherry-vinegar
Freshly ground pepperpepper

Instructions (2 steps)

01Heat 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.

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