in Spain

Spanish cabbage stew

updated

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Ingredients for 10 servings:

  • 1 kg white cabbage
  • 250 g sausage, chorizo ​​(Spanish paprika sausage)
  • 2 liters of vegetable broth
  • 4 m.-sized onion(s)
  • 4 garlic cloves, squeezed
  • Black cumin
  • salt and pepper
  • Saffron (1 sachet or a few threads)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

alla Susanna

Slice the chorizo ​​sausage and strip the cabbage, add the black cumin seeds, and cook everything in the vegetable broth for about 40 minutes. Just before the end of the cooking time, add the half-sliced ​​onions and the crushed garlic cloves. Season with salt and pepper, and stir in the saffron right at the end. Enjoy!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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