Andalusian Cabbage Stew Recipe (2024)

I used Spanish smoked paprika, and I strongly recommend that substitution.

This is one of my all time favorite comfort dishes. I sometimes add a small amount of whatever meat I might have. Garbanzo beans are also a good addition. Thank you, Ms. Shulman, for many happy meals you have given me.

I made this the other night to eat tonight with basmatti rice and it was delicious! I didn't have red peppers or sherry vinegar, so I used some red-wine vinegar (all i had) and added a tsp of vegetable better-than-bouillon.

Leaving this in the refrigerator overnight turns the dish from only okay to truly amazing. I won't even bother trying to eat it the same night when I make it again!

I used half regular paprika and half smoked paprika to amp up the spice factor. This is a great recipe for getting rid of cabbage.

Enjoy this dish quite a bit. The 2nd time I prepared it, I decided to highlight the "sweet" a bit more and added 1/2 cup golden raisins to the pot for the last 10 minutes. Made a noticeable difference in the flavor profile - one I find appealing.

Delicious. Followed the recipe except for the addition of some chickpeas. Hearty vegetarian winter main course.

Best use of cabbage ever. Served it with the Spanish Pork Skewers and cannot wait to have the rest for lunch this week with rice and to try it again with roasted chicken legs. The simplicity of the recipe belies the depth of flavor; the vinegar at the end is brilliant.

Variation: Use 6 Tbsp Hungarian paprika, four tbsp organic tomato paste and 1/2 cup vegetable instead of chopped tomatoes; no diced red pepper; cayenne pepper instead of chili pepper; 1/2 tsp caraway seed; 2 tbsp of balsamic vinegar instead of sherry vinegar and sugar; small yukon or Russian fingerling potatoes, cut small (cook 1/2 way in same pan first, I used oil and butter). Stir in a couple of tbsp of sour cream at the end.

I used red pepper flakes instead of the dried red pepper, and served the stew with rice and chickpeas. Solid, easy to prepare meal.

I have used the smoked paprika and garbanzos in this dish and both improve the texture and taste. The sherry vinegar is a great complement but I have also used just good Sherry.

This is delicious! I cut back on the heat and added a cup and a half of cooked lentils to the pot, and served it with a poached egg on top to boost the protein. Blended well with the flavor profile. Yum!

Great! I live in Spain and so it made sense to add some Spanish chorizo and lentils to really make a meal out of it. Yummmm

Just finished hoovering this dish! Definitely a keeper. Everyone should have a good real Spanish sherry vinegar in their pantry. Nothing else is quite like it. I get mine on the dreaded Amazon since our nearest Spanish store closed. I was shocked that I didn't have any canned tomatoes in the pantry but I did have 3 tomatoes from the farmers market and some Pomi tomato sauce so we made that work. Sweet smoked Spanish paprika is also on of those things everyone should have stocked.

I had so much cabbage from my CSA box, I was desperate, so thought I’d try this. I did not have a red pepper so subbed a couple carrots. And I used a half teaspoon of dried red chili flakes instead of the dried chili pepper. It was delicious! I shared some with others who asked for the recipe. I think the sherry vinegar really rounds out the flavor. A keeper.

Added a bit of chicken broth as my cabbage didn’t release enough liquid. Served with fresh sourdough. This was so tasty! I haven’t enjoyed a simple recipe as much in quite some time. I love that there’s few ingredients, but this dish has so much flavor!!

I changed a few very minor things because of what I had on hand. Smoked paprika, TJ’s bomba sauce instead of a dried chili. Added garbanzos for protein. Took others’ advice and served it the day after making it. Very, very tasty!

Made this with the smoked paprika substitution. It was fine though the child refused to eat it saying it burned her mouth. The result seems not nearly so bright and dry as the photo. The flavor was reasonable, cooking easy, but i doubt i will return to it again.

Made as written but took the note to use smoked paprika - excellent!

Made it per recipe with addition of garbanzo beans. Served it with polenta. Enjoyed by all.

Made with 2 lbs of cabbage, a couple linguica, and subbed smoked paprika for one of the 2 tsp. Fantastic

7/21/22: cooked this mostly as written. Had 1.3 pounds semi-cooked unseasoned red cabbage ready in the freezer. Use 2 tsp smoked paprika and 28 oz canned tomatoes, probably 1.5 tsp salt and 2 tsp sugar. Pinch of chili powder. Malt vinegar was all I had on hand. Make again? Perhaps… serving with homemade vegan grits and salmon.

I accidentally used smoked paprika instead of regular paprika. After I realized that, I added other ingredients to try to balance the flavors - 1 can chickpeas, another teaspoon of sugar, 1/2 cup golden raisins, 1 tsp mexican oregano, plus 1/2 cup sliced green (castelvetrano) olives stirred in at the end. End result was not too bad but the smoky flavor still dominated; next time will use 1 1/2 tsp regular paprika and 1/2 tsp smoked paprika, in addition to the extra ingredients noted above.

Thanks for another wonderful recipe, Martha! When feeling frisky I kick it up with a tablespoon or two of bomba alla pugliese. Fun mixing of compatible cuisines!

Outstanding flavor and incredibly simple. Recipe is wonderful as-is. Minor adjustments which worked out well: - Had 4 turnips I needed to get rid of which I cut up and threw in along with the bell pepper. Added nice texture without impacting the dish’s overall flavor too much- used 2 dry red chilis and added 1 tsp toasted chili powder- used canned whole peeled San Marzano d.o.p tomatoes, drained (ie none of the juices), broken up with spatula in the pot.

Try adding some regular cabbage if no sauerkraut