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.
Provided by Martha Rose Shulman
Categories dinner, easy, weekday, one pot, main course
Time 1h15m
Yield Serves four to six
Number Of Ingredients 12
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
CALDO DE RES: SPANISH BEEF SOUP
Provided by Food Network
Categories main-dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Chop the beef shank into large chunks, keeping some attached to the bone, as bone marrow is an important element of the dish. Saute the beef chunks with the chopped onions, salt, and pepper. After beef is browned, add the beef stock and the stewed tomatoes. Bring the mixture to a boil and then simmer just below boiling point for about one hour, until the beef is "spoon tender."
- Wash the vegetables. Cut each ear of corn and each potato into quarters. Cut equivalent chunks of carrots and chayote (if zucchini is used, keep pieces bigger as they will cook faster than chayote). Add the vegetables to the soup. Chop 1/4 cup of cilantro and add it to the mixture. Add water, to cover, the vegetables and bring the mixture to a boil.
- Reduce the heat to medium and simmer for 20 minutes. Cut the head of white cabbage into 1/2 and then into thirds, leaving the stem of the cabbage in. Wedge the cabbage chunks into the mixture and simmer for 10 more minutes.
- Serve, making sure each bowl has chunks of all the vegetables. Garnish with a squeeze of lemon or lime. Serve with heated corn tortillas. Caldo de Res is accompanied by chopped sides of onion and cilantro which may be added according, to taste. Also, chopped jalapenos may be added for the perfect hangover cure.
- The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
SPANISH CABBAGE SOUP
Make and share this Spanish Cabbage Soup recipe from Food.com.
Provided by Jane Gib
Categories Spanish
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Fry the strips of bread in the oil until brown, set them aside. Now fry the onion, garlic, tomatoes, peppers and chopped cabbage for a few minutes. Pour over enought stock to cover the vegetables and bring to the boil. Reduce to a simmer, add a good pinch of paprika and simmer for 10 minutes. Add the fried bread, cover and simmer for a further 10 minutes. Serve with a sprinkling of chopped parsley. Serves 4.
Nutrition Facts : Calories 388.8, Fat 25.1, SaturatedFat 3.4, Sodium 231.4, Carbohydrate 39, Fiber 9.8, Sugar 14.9, Protein 8.1
CHORIZO & CHICKPEA SOUP
Sizzling Chorizo & chickpea soup
Provided by Good Food team
Categories Dinner, Lunch, Soup, Supper
Time 15m
Number Of Ingredients 7
Steps:
- Put a medium pan on the heat and tip in the tomatoes, followed by a can of water. While the tomatoes are heating, quickly chop the chorizo into chunky pieces (removing any skin) and shred the cabbage.
- Pile the chorizo and cabbage into the pan with the chilli flakes and chickpeas, then crumble in the stock cube. Stir well, cover and leave to bubble over a high heat for 6 mins or until the cabbage is just tender. Ladle into bowls and eat with crusty or garlic bread.
Nutrition Facts : Calories 366 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 30 grams carbohydrates, Fiber 9 grams fiber, Protein 23 grams protein, Sodium 4.26 milligram of sodium
SPANISH CABBAGE
From a community cookbook called "A Little Taste of Heaven". I added salt and black pepper to taste, but salt and pepper are a staple to me in any dish, especially cabbage. I also used some of bacon grease, just about a tablespoon and oil to saute' the veggies.
Provided by True Texas
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Saute onion, celery and bell pepper in shillet.
- Add tomatoes and bring to a simmer.
- Add cabbage and cook until just tender.
- Alternately you can steam the cabbage and pour tomato mix over it.
- Add jalapeno is you like it hot.
Nutrition Facts : Calories 57.8, Fat 0.3, SaturatedFat 0.1, Sodium 240.8, Carbohydrate 13.5, Fiber 4.3, Sugar 7, Protein 3
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10 TRADITIONAL SPANISH SOUPS - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published Aug 2, 2021Category Recipe Roundup, Soup
- Gazpacho. Gazpacho is one of the most polarizing soups I’ve ever come across. People either love it or hate it. Perhaps it’s because it’s cold, or maybe the raw veggies don’t appeal to them.
- Caldo Gallego. Caldo gallego is the traditional dish of Galicia, Spain, and it’s about as different from gazpacho as you can get. First of all, it requires cooking – about 90 minutes of it, in fact – and second, it’s certainly not vegetarian- or vegan-friendly.
- Canary Islands Cilantro Soup (Caldo de Papas) I recently learned that some people have a gene that makes cilantro taste like soap to them, and that breaks my heart for those people because cilantro is delicious.
- Spanish Vegetable Soup (Menestra de Verduras) Spanish vegetable soup, or menestra de verduras, is another warm, filling option for those of us who enjoy a nice hot cup of vegetable soup after a long, hard day.
- Ajo Blanco. Ajo blanco – literally “white garlic” in English – is another chilled soup that tastes magnificent on a hot summer’s day. It’s creamy and takes only 10 minutes to make, though you’ll want to put it in the fridge for a while before serving it to get the best flavor.
- Mango Gazpacho. Mango gazpacho is similar in most ways to traditional gazpacho, but you’ll add three large mangoes, some orange juice, and a few jalapenos to it, as well.
- Salmorejo. If the problem you have with gazpacho is that it’s too thin, you might enjoy salmorejo instead. It’s cold and full of tomatoes and herbs, just like gazpacho.
- Fabada. If you’re a fan of pork and beans or white beans and bacon, you’ll enjoy fabada because that’s basically what it is. It takes about 2 hours to cook, but it requires only five ingredients – white beans, ham hock, Spanish chorizo, bacon, and water – and can be left alone to cook without much help from you.
- Espinacas con Garbanzos (Spanish Chickpea Stew) Spanish chickpea stew is so thick and chunky that you’ll never know it was a stew if it wasn’t right there in the name!
- Spanish Lentil Soup. Spanish lentil soup is pretty similar to any lentil soup you’ve had anywhere else in the world. It’s packed with fiber-rich lentils, as well as onions, tomatoes, carrots, potatoes, and more.
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