Cabbage Stew

Hi everyone! As it seems summer's definitely gone in Scotland I cooked this cabbage stew for lunch today. This dish is usually served in Spain in autumn and winter. This traditional dish combines legumes, vegetables and meat. All these ingredients have different cooking times, so the secret for a perfect result is simple, just add them gradually depending on how long they have to be cooked. I've used chorizo and pork belly slices to cook this dish, however chicken or beef shank can also be used following the same steps.

Ingredients:

(Serves 4)

250g dried chickpeas
500g pork belly slices
400g Spanish chorizo ring
12 small potatoes
1 cabbage
Salt to taste

Difficulty and cooking time:

Easy
1 hour and a half

Method:

Soak the chickpeas in cold water for about 10 hours or overnight.

Rinse the soaked chickpeas, place in a large pot and cover with cold water. Add salt to taste and bring to the boil. Remove the resulting froth and simmer for an hour.

In the meantime, rinse the belly slices and the chorizo ring with cold water and save them for later.

Peel and wash the potatoes. Wash thoroughly the cabbage (halve it and remove stalk)

 Increase heat and put the belly slices into the pot together with the chickpeas.

Then add the cabbage and boil for 5 minutes, then reduce heat and simmer for 10 minutes.

Finally add the potatoes and the chorizo ring and cook for about 15 minutes over a medium heat.

And this delicious stew is ready.

Serve very hot.

I hope you like it!
See you soon,

María