Spanish Garlic Paprika Cabbage | Repollo con Ajo y Pimentón

Ingrédients

• 1 lbs. head green cabbage (450 grams)
• 1/4 cup extra virgin olive oil (60 ml)
• 1 head garlic
• 1/4 tsp crushed red pepper (0.65 grams)
• 1 tbsp white wine vinegar (15 ml)
• 2 tsp sweet smoked Spanish paprika (5 grams)
• sea salt & black pepper
• chopped chives and paprika for garnish

Préparation

1. 1

   Fill a stockpot a little over halfway with water, season generously with salt, and heat with a high heat

2. 2

   In the meantime, remove 1 to 2 of the outer leaves from the head of cabbage, then cut the head into 4 evenly sized pieces, cut off the stem from each piece, and then slice the cabbage into 1 cm thick slices (a little over a 1/4 inch), add the sliced cabbage into a colander, and rinse under water

3. 3

   Once the water comes to a boil in the stockpot, add in the sliced cabbage, mix it together, and then place a lid on the pan and lower it to a low heat, simmer for 3 to 4 minutes or until the cabbage is just tender, then remove the stockpot from the heat, drain the cabbage into a colander, and rinse under cold water

4. 4

   Separate the cloves from the head of garlic, remove the skins, and thinly slice each clove

5. 5

   Heat the same stockpot with a medium heat and add in the olive oil

6. 6

   After a couple of minutes, add in the sliced garlic and crushed red pepper and mix continuously, after 1 to 2 minutes and the garlic is lightly sautéed, add in the vinegar and paprika and quickly mix together, then add in the cabbage and season with salt and pepper, mix continuously for 2 to 3 minutes or until the cabbage is lightly sautéed and heated through

7. 7

   Transfer into a large serving dish, top off with a kiss of sweet smoked paprika and some chopped chives, enjoy!