Andalusian Cabbage Stew w/Polenta

After being able to eat leftovers from Thanksgiving for a while, we realized we had to get something else in our stomachs!  Realizing that we usually use cabbage in its raw form, I went searching for something different and the NYT’s Recipes for Health series provided a variety of recipes for cooked cabbage.  We made the Andalusian Cabbage Stew and added some peas (frozen, hidden in the freezer) and some cooked Roman beans.  The addition of paprika to the cabbage was great and since we didn’t have sherry vinegar, I combined Port with some regular vinegar and hoped for the best – it worked out just fine.


2 Comments on “Andalusian Cabbage Stew w/Polenta”

  1. Jami says:

    This looks so good. I will make this recipe as soon as possible!

  2. […] The great 30 Bucks a Week blog linked to this New York Times recipe for Andalusian Cabbage Stew w/Polenta. The picture alone […]

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