THIS is a very economical, easy and fast recipe with one of my favourite vegetables: the humble cabbage. I know there’s a lot of people who have been traumatised since they were kids with the smell of this vegetable after being boiled. But trust me it’s really worth it, it’s absolutely delicious!
The main flavour and the hero of this rustic recipe is the sauce called refrito, a classic Spanish combination of extra virgin olive oil, garlic and a Spanish form of paprika called hot pimentón. Add a little bit of salt and a splash of water to it and you’ll have an incredibly yummy sauce in five minutes.
Ingredients:
– Cabbage
– 4 garlic cloves
– Extra virgin olive oil
– 1 tsp hot pimentón
– 1 tin of chickpeas
– Salt
– 2 eggs
– Splash boiling water (from the kettle)
– Optional: splash of aged vinegar.
Method:
1. Chop cabbage and boil it in a saucepan until soft. Strain and keep
2. Boil eggs until desired consistency 8 to 10 minutes (don’t forget to add a bit of vinegar in the water). Peel them under the water.
3. Peel and chop garlic. In a non-stick frypan add a splash of extra virgin olive oil, garlic and a pinch of salt. Stir with a wooden spoon until it starts changing colour.
4. Open the tin of chickpeas, strain and wash with water in a colander.
5. Add the boiled cabbage, the chickpeas and the tablespoon of hot pimentón. Stir well and add a splash of boiling water to create the sauce.
6. Meanwhile, peel the eggs and cut in half. Add to the cabbage mix and serve while hot.
Optional: if you are a fan of Spanish vinegars, you can finish this dish with a splash of really good quality aged sherry vinegar. You’ll see the difference!!