Andalusian Cabbage Stew

This Spanish-style stew turns a head of cabbage into something rich and tomatoey, brightened at the end with sherry vinegar. Serve it as a side, or make it dinner with rice or crusty bread.

Serves 4 to 6 · 1 hour 15 minutes

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 onion, chopped
• 2 to 4 garlic cloves, minced
• 1 red bell pepper, diced
• 1 small cabbage (about 1½ pounds), cored and shredded or diced (about 6 cups)
• 1 small dried red chile
• ½ teaspoon sugar
• 1 can (28 ounces) chopped tomatoes, with their juice
• Salt
• 2 teaspoons paprika
• 1 tablespoon sherry vinegar
• Freshly ground black pepper

Instructions

1. Warm the olive oil over medium heat in a large lidded skillet or Dutch oven. Cook the onion for about 5 minutes, stirring often, until soft.
2. Stir in the garlic and bell pepper and cook for about 3 minutes, until the pepper begins to soften and the pan smells fragrant.
3. Add the cabbage and cook, stirring, for about 5 minutes, until it wilts and shrinks down a bit.
4. Add the chile, sugar, tomatoes, salt to taste and paprika. Turn the heat up slightly and cook for about 10 minutes, stirring often, until the tomatoes thicken a little.
5. Lower the heat, cover and simmer for 30 minutes, stirring now and then.
6. Stir in the vinegar and some black pepper, then taste for salt. Simmer 10 minutes more and serve with rice or thick slices of country bread.

Tips

• The stew is even better the next day. Make it ahead and reheat it; it keeps 4 to 5 days in the fridge.

Adapted from Martha Rose Shulman, NYT Cooking.