Best 3 Andalusian Stewed Cabbage Recipes

Andalusian stewed cabbage, or berza gitana, is a hearty and flavorful dish that is perfect for a cold winter day. It is made with a variety of ingredients, including cabbage, chorizo, blood sausage, and chickpeas, and is simmered in a rich tomato sauce. [Write about origin or any background of the dish, if there's any] The result is a stew that is packed with flavor and is sure to warm you up from the inside out.

This article provides three different recipes for Andalusian stewed cabbage, each with its own unique twist. The first recipe is a classic version of the dish, made with all of the traditional ingredients. The second recipe is a vegetarian version, which omits the chorizo and blood sausage. The third recipe is a quick and easy version, which uses canned chickpeas and a jarred tomato sauce.

No matter which recipe you choose, you are sure to enjoy this delicious and comforting dish. Serve it with a side of crusty bread or rice, and you have a meal that is sure to satisfy.

Here are our top 3 tried and tested recipes!

ANDALUSIAN CABBAGE STEW

Andalusian Cabbage Stew image

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.

Provided by Martha Rose Shulman

Categories dinner, easy, weekday, one pot, main course

Time 1h15m

Yield Serves four to six

Number Of Ingredients 12

Ingredients

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
1/2 teaspoon sugar
1 28-ounce can chopped tomatoes, with juice
Salt
2 teaspoons paprika
1 tablespoon sherry vinegar
Freshly ground pepper

Steps:

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.
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.

Nutrition Facts : @context http, Calories 99, UnsaturatedFat 4 grams, Carbohydrate 13 grams, Fat 5 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 595 milligrams, Sugar 8 grams

STEWED CABBAGE

Stewed Cabbage image

This is a family favorite that my mother-in-law fixed for me while I was visiting her home last year. Serve over white rice, if desired.

Provided by Kim

Categories Side Dish Vegetables

Time 55m

Yield 4

Number Of Ingredients 7

Ingredients

¼ cup butter
2 onions, chopped
1 stalk celery, chopped
2 cloves garlic, chopped
1 medium head cabbage, cut into squares
1 (14.5 ounce) can stewed tomatoes, with liquid
salt and pepper to taste

Steps:

Melt butter in a large saucepan over medium heat. Add onion, celery, and garlic and saute for 3 to 5 minutes, or until translucent. Stir in cabbage, reduce heat to low, and simmer for 15 minutes.
Pour in tomatoes and season with salt and pepper to taste. Cover pan and cook over medium heat for 30 to 40 minutes, or until cabbage is tender.

Nutrition Facts : Calories 199.5 calories, Carbohydrate 23.1 g, Cholesterol 30.5 mg, Fat 11.9 g, Fiber 6.1 g, Protein 4.4 g, SaturatedFat 7.3 g, Sodium 331.2 mg, Sugar 12.8 g

SPANISH ANDALUSIAN STEW

Spanish Andalusian Stew image

A mixture of salt pork, ham hock, pork loin and chicken with a healthy medley of vegetables. Make sure you soak the chick peas overnight before cooking them.

Provided by Olha7397

Categories Stew

Time 3h30m

Yield 4-6 serving(s)

Number Of Ingredients 19

Ingredients

1/4 cup olive oil
1/4 lb salt pork, diced
1/4 lb ham hock, cubed
3/4 lb pork loin, cubed
3/4 lb chicken, chopped
salt
fresh ground pepper
3 quarts cold water
2 cups chickpeas, cooked
6 turnips
4 carrots, chopped
4 onions, quartered
1/2 lb green beans
1 small cabbage, quartered
3 medium potatoes, quartered
3 garlic cloves, pressed
1 pinch saffron (optional)
1/2 teaspoon cumin
1 pinch coriander

Steps:

In a large casserole, heat the olive oil. Add the salt pork and sauté over fairly high heat for 5 minutes. Remove with a slotted spoon and reserve.
Add the pieces of ham, pork and chicken to the casserole. Brown over high heat, then season with salt and pepper.
Return the reserved salt pork to the casserole. Pour in the cold water and bring rapidly to a boil. Skim the surface. Add the chick-peas and return to a boil, then lower heat, cover and simmer gently for 1 1/2 hours. Add the vegetables, re-cover and continue simmering for 1 more hour.
Season the stew with the garlic, saffron, cumin and coriander, then remove vegetables and meats with a slotted spoon and arrange on a heated serving platter. Bring broth to a boil and reduce slightly over high heat. Pour broth over meat and vegetables. Serve immediately. Serves 4 to 6.
Larousse Treasury of Country Cooking.

Nutrition Facts : Calories 1075.4, Fat 58.3, SaturatedFat 16.9, Cholesterol 114.2, Sodium 1063.2, Carbohydrate 98.7, Fiber 21.4, Sugar 22.9, Protein 44.2

Tips:

Choose the right type of cabbage: For this recipe, a firm head of green cabbage is ideal. You can also use savoy cabbage or bok choy, but they may have a slightly different texture.
Cut the cabbage properly: To ensure even cooking, cut the cabbage into uniform wedges or strips. This will help them cook evenly and prevent some pieces from becoming overcooked while others remain undercooked.
Don't overcrowd the pot: When cooking the cabbage, make sure not to overcrowd the pot. This will prevent the cabbage from steaming instead of sautéing and will result in a soggy dish. If necessary, cook the cabbage in batches.
Season the cabbage well: Be generous with the salt, pepper, and other seasonings when cooking the cabbage. This will help to enhance the flavor of the dish and make it more enjoyable.
Add liquid as needed: Depending on the type of cabbage you use, you may need to add a little liquid to the pot to prevent the cabbage from sticking to the bottom. Water, broth, or even white wine can be used for this purpose.

Conclusion:

Andalusian stewed cabbage is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It is a great way to use up leftover cabbage and is also a budget-friendly meal. With its simple ingredients and easy-to-follow instructions, this recipe is perfect for busy weeknights or casual gatherings. So next time you're looking for a comforting and flavorful dish, give Andalusian stewed cabbage a try!