Cabbage from Cádiz with all its accoutrements

Vegetables
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By Ángela

Cabbage in Cádiz and many other parts of Andalusia does not refer to cabbage but to a stew "with his accoutrements." A very complete dish then combine legumes vegetables and meat. Normally, meat, sausages and bacon are served chopped as a second course, making up the popular "Pringá", for which you only need a good piece of bread caught with fingers, press until everything is mixed and the mouth. It is that with a knife and fork, it is not the same.

Cabbage from Cádiz with all its accoutrements

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Enjoy all the properties of this delicious Berza from Cádiz with all its accoutrements

Cabbage from Cádiz with all its accoutrements
  • Ángela
  • Kitchen: cuisine
  • Recipe type: vegetables
  • Total time:

Ingredients

  • 200g chickpeas
  • 200 g of white beans
  • 2 celery stalks
  • a bunch of chard
  • 1 Carrot
  • 150 g of green beans
  • 3 potatoes
  • 4 cloves of garlic
  • 200 g of chorizo
  • 200 g of black pudding
  • 1 cane bone
  • 1/2 back bone
  • 1 ham bone
  • 500 g of veal shank or shank
  • 200 g marbled bacon
  • 1 teaspoon paprika sweet
  • ½ teaspoon ground cumin
  • shawl

Preparation

  1. Soak the white beans and chickpeas separately the day before. First we prepare the vegetables and we start by peeling the carrot and cutting it into small squares. We also remove the strings from the celery and also chop it small. We also unthread the green beans, cutting off the tips and tails and dividing them into pieces. Chop the chard and peel the potato and pumpkin, cutting them into squares.

  2. Wash the meat, the bones and the bacon and put them in a large pot that we will cover with plenty of cold water. When it starts to boil, skim the water to remove impurities from the surface. Cover and cook 20 minutes.

  3. In the mortar, make a mash with the garlic, cumin, paprika and salt. Add the celery, chard, chickpeas and white beans to the pot.

  4. Dilute the majado with a little water and add it to the pot. Cover and cook over very low heat for 1 hour.

  5. Halfway through cooking, add the green beans and carrots.

  6. Also add the chorizo, the black pudding, the potatoes and the pumpkin, letting it cook covered for another 20 minutes or until everything is cooked. Rectify the point of salt and serve, reserving the meats and sausages for the pringá.

Image: pepe kitchen


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  1.   Juan said
    ago 1 year

    sorry but the cabbage is not from Cadiz it is from Jerez, it is a point of clarification.

    Reply to Juan
    1.    ascen jimenez said
      ago 1 year

      Thanks John :)

      Reply to Ascen Jimenez
  2.   Felix said
    ago 1 year

    Juan, in Jerez we are more, but that does not mean we have exclusivities, the cabbage is from Jerez, Sanlucar, Trebujena, Aros, Argar, Medina Sidonia, Vejer, Benalup at least, it did not occur in the Campo de Gibraltar as well although I do not think so
    t

    Reply to Felix