bienvenidos and welcome to another episode of Spain on a fork today we're going to grab a head of cabbage you know like I've told you in the past one of the best ingredients available to us because it's heart healthy and affordable and create an extraordinary recipe we're talking Spanish garlic paprika cabbage this is known as Repollo con Ajo y Pimentón and let me tell you this is not your typical cabbage dish this is the next level as it's filled with so many amazing textures and flavors it's easy to make and the best part it's all done in about 20 minutes

folks serve this cabbage next to some roasted potatoes and some pan grilled fish you're gonna have yourself a fabulous meal alright let's just jump right into this i'm going to fill a stockpot with some water you want to go to a little over the halfway point then we'll season generously with sea salt and heat it with a high heat in the meantime let's start prepping the cabbage I'm going to start by removing two to three of the outer leaves from a head of fresh cabbage size of the head that I'm using is 1 kg which is a little over 2 lb for this recipe I'm only going to use half of the head and as you can see I'm using green cabbage here but you can also use the red one or a combination of both

then we'll cut the head in half once again for this recipe we're only going to use half of the head, which is about 500 grams or a little over one lb cut the half into two evenly sized pieces chop off the core from each piece and cut the cabbage into slices that are 1 cm which is a little over a 1/4 inch and then add the sliced cabbage into a colander and rinse it under some water

then we'll move back to the stockpot once the water comes to a boil we'll add in the sliced cabbage mix the cabbage with the water and then place a lid on the stockpot and lower the fire to a low heat and we're going to simmer this between 3 to 4 minutes or until the cabbage is just tender you don't want to over boil it otherwise it's going to end up with a mushy texture after 3 to 4 minutes and that cabbage is just tender we'll remove the stockpot from the heat and drain the cabbage into a colander and rinse it under some cold water this is going to stop it from cooking

for the next step I'm going to heat the same stockpot with a medium heat and add in 1/4 cup of extra virgin olive oil which is 60 ml make sure to use the good stuff here as this is the base fat of the dish and what flavors all the ingredients link where you can get the Spanish one I'm using in the description box below while the oil is heating I'm going to separate the cloves from one head of garlic and remove the skins from each clove yes you heard that correctly for this recipe we're using an entire head If that's too much garlic for you can just use a couple cloves but I tell you by using the entire head is what gives this dish that beautiful lift of garlic goodness

and then we'll thinly slice each clove then we'll add the sliced garlic into the stockpot and 1/4 teaspoon of crushed red pepper which is a little over half a gram and we'll mix the ingredients around continuously that way they all evenly sauté after 1 to two minutes and the garlic is lightly sauteed and it's nice and fragrant I'm going to add in 1 tbsp of white wine vinegar which is 15 ml you can also use rice wine vinegar

here or even apple cider vinegar and we'll also add in 2 tsp of sweet smoked Spanish paprika which is 5 grams link where you can get the Spanish one I'm using in the description box below and we'll give it a quick mix and like I've told you before when you're working with paprika and a hot pan you want to mix in there quickly otherwise it can easily get a bitter flavor then we'll add in the boiled cabbage and season everything with sea salt and freshly cracked black pepper and we're going to mix this continuously and go between 2 to 3 minutes here or until the cabbage is lightly sauteed and just heated through

after two to three minutes and the cabbage is lightly sauteed this is ready to go I'm going to remove the pan from the heat and transfer the cabbage into a serving dish then we'll top it off with a kiss of sweet smoked Spanish paprika and some chopped chives check it out our Spanish garlic paprika cabbage is done easy to make beautiful presentation and all done in about 20 minutes let's give this a try and see how it turned out once again folks Repollo con Ajo y Pimentón or you can even call it Col con Ajo y Pimentón either way I am so excited to try this here we go

check that out In my opinion this right here is truly one of the best cabbage recipes I've ever tasted in my life the cabbage is beautifully cooked with absolutely no mush It's got a nice bite to it and you have all that garlic and the pimenton the paprika taking this to the next level easy to make heart healthy give it a try at home once again next to some roasted potatoes and pan grilled fish you're gonna have yourself a fabulous meal really quick before I go a shout out to a couple of my patreons Lesley Tyson Kevin Moran and Elaine Engros again guys thank you so much for being patreons of Spain on a Fork you know how much I appreciate you if you enjoyed today's video hit that like button

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