ANDALUSIAN STEWED CABBAGE

Andalusian Stewed Cabbage image

Provided by Vickie Parks

Time 1h10m

Number Of Ingredients 13

2 Tbsp olive oil
1 medium spanish onion, chopped
2 to 4 clove garlic, minced (to taste)
1 medium red bell pepper, diced
6 c chopped cabbage (1 1/2 pound small head of cabbage)
1 small dried red chili pepper, chopped
1/2 tsp granulated sugar
28 oz can diced tomatoes, in juice (undrained)
salt, to taste
1 tsp paprika
1 tsp smoked paprika (or 1 more tsp paprika if you don't have smoked paprika)
1 Tbsp sherry vinegar
black pepper, to taste

Steps:

1. Heat the olive oil over medium heat in a large 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.
5. Turn the heat to low, cover and simmer 30 minutes, stirring often.
6. 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 (and it will keep well for 4 to 5 days in the refrigerator if covered well).