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Andalusian Cabbage Stew

Andalusian Cabbage Stew

Image credit to: Boston Organics


  • 2 Tbsp extra virgin olive oil
  • 1 onion, chopped
  • 2 to 4 garlic cloves, to taste, minced
  • 1 red bell pepper, diced
  • 1 small cabbage, cored and shredded
  • 1 small dried red chili pepper
  • 1/2 tsp sugar
  • 28-ounce can chopped tomatoes, with juice (or 3-4 large fresh tomatoes diced with their juices)
  • 2 tsp paprika
  • 1Tbsp sherry vinegar
  • 1 can organic chickpeas (or 2 cups cooked dried chickpeas)
  • salt and pepper 


1. Heat olive oil over medium heat in a large, lidded skillet or Dutch oven. Add the onion. Cook, stirring often, until tender, about 5 minutes.

2. Add the garlic and bell pepper. Cook, stirring, until the pepper has softened slightly and the pan is fragrant, about 3 minutes.

3. Add the cabbage. Cook, stirring, until the cabbage has softened slightly and lost some of its volume, about 5 minutes.

4. 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.

5. Add chickpeas, vinegar and pepper, and taste and adjust salt. Simmer another 10 minutes. Serve with thick slices of country bread or with rice. Also great with an egg or crumbled feta.

Tip: This will taste even better if you refrigerate it overnight and serve it the next day.

Adapted from New York Times Cooking

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