Potaje de col (cabbage stew)

    9 hours 55 min

    This is a Spanish stew very well known in Gibraltar; definitely something to best have in winter as it keeps you warm. Amazing flavours!


    -, Gibraltar
    2 people made this

    Serves: 4 

    • 480g dried chickpeas, soaked over night in water
    • 200g diced pumpkin
    • 1 tomato, halved
    • 100g lard
    • 450g stewing beef, diced
    • 5 garlic cloves
    • 1 potato, peeled and halved
    • 1 teaspoon ground paprika
    • 2 teaspoons saffron, soaked in a warm water
    • 150g to 250g chorizo
    • 80g to 120g black pudding
    • salt and pepper to taste
    • 1 large head cabbage, torn into pieces
    • 100g spaghetti

    Prep:25min  ›  Cook:1hr30min  ›  Extra time:8hr soaking  ›  Ready in:9hr55min 

    1. Drain the water from the chickpeas and place the chickpeas in a saucepan together with the pumpkin, tomato, lard, beef and garlic and cover with water and leave to cook over a medium heat until vegetables are tender, about 25 minutes.
    2. Remove the pumpkin, tomato and garlic from the saucepan and liquidise until all soft and add back to the saucepan. Continue cooking until the beef is tender, about 60 minutes.
    3. To the saucepan add the potato together with the paprika, saffron and soaking water, chorizo, black pudding and salt and pepper. Once all this has been added place all the cabbage leaves over the top.
    4. Once cabbage has shrunk and is nearly cooked break spaghetti into about 2.5cm (1 in) pieces and add to the saucepan. If it is becoming too dry add a bit of water. Once spaghetti are cooked it is time to serve and enjoy!!


    Do not cover cabbage with water once in saucepan and the cabbage itself contains water and once it starts cooking will release it and shrink. If you dont find any lard/pig fat (tocino as we call it here) just cook stew without it.

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