Name: Guiso De Col Y Patatas Cabbage And Potato Stew
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 head of cabbage, chopped; 4 medium potatoes, peeled and diced; 1 large onion, chopped; 3 cloves of garlic, minced; 1 red bell pepper, chopped; 2 tomatoes, diced; 4 cups vegetable broth; 2 teaspoons paprika; 1 teaspoon cumin; Salt and pepper to taste; 2 tablespoons olive oil; Fresh parsley for garnish

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the chopped red bell pepper to the pot and sauté for a few minutes until it softens slightly.
Toss in the diced tomatoes, paprika, cumin, salt, and pepper. Allow the mixture to cook for about 5 minutes until the tomatoes break down and release their juices.
Add the chopped cabbage and diced potatoes to the pot. Stir well to combine all the ingredients.
Pour in the vegetable broth, making sure it covers the vegetables. Bring the stew to a gentle boil.
Reduce the heat to low, cover the pot, and let the stew simmer for about 30-40 minutes or until the potatoes are tender.
Check the seasoning and adjust with more salt and pepper if needed.
Once the potatoes and cabbage are cooked through, remove the pot from the heat.
Serve the Guiso De Col Y Patatas hot, garnished with fresh parsley for a pop of color and freshness.

Ingredients

Instructions

Nutrition Facts

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