This stew would be delicious with fresh cabbages, those that were in the greengrocer were already yellowish and I did not like them. I chose to put l ...


This stew would be delicious with fresh cabbages, those that were in the greengrocer were already yellow and not I liked them. I chose to put the frozen ones and they were really delicious, but as I will repeat it more times and from now on we will have them good since we are in season. I know it is not a vegetable that pleases many people, I love it! you can change them for another one that you like, of course yes. It is a stew that with a hard egg and round plate and without more, I assure you that it is delicious, if you like vegetables you have in front of the perfect dish ..
  • 600 g of brussels sprouts (frozen mine)
  • 2 carrots
  • 4 potatoes
  • 1 green pepper
  • 1 onion
  • 3 tomatoes
  • 100 g of mushrooms
  • 2 cloves of garlic
  • 50 g of cured ham taquitos
  • 1 twig of parsley
  • 1/2 teaspoon of paprika
  • Olive oil
  • Pepper
  • Salt
Peel and chop onion and garlic. Clean the pepper and mushrooms, wash them, dice the first and cut the seconds. Scrape the carrot, wash it also and cut it into cubes. Split the tomatoes in half and radiate them.
Make the sofrito heat 2 tablespoons of oil in a pan and sauté the onion for a few minutes until it is tender and transparent. Add the ham, the pepper, the carrot, the mushrooms and the garlic. Continue cooking for 5 minutes and add the tomatoes. Salt and sauté another 5 minutes.
Peel the potatoes, Wash them and cut them into cubes. Clean and wash the cabbages. Cook both ingredients in salted water for 10 minutes. Drain them and add them to the pan of the sauce. Add the paprika and pour a glass of water. Correct the point of salt and let cook 6 or 7 minutes. Sprinkle with washed and chopped parsley and serve the stew right away.

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