Preparation time: 10 minutes
Cooking time: 45 minutes
Serves: 4
Description
Discover a unique and flavorful twist on paella with this vibrant cabbage paella recipe. Packed with fresh red bell peppers, spicy jalapenos (or habaneros), and aromatic herbs like rosemary and Italian parsley, this easy-to-make dish is a satisfying and customizable meal, perfect as a main or side.
Ingredients
- 1/2 Red bell pepper (capsicum) finely diced
- 3 Jalapenos or 2 habaneros julienned cut
- 1/2 Napa or green cabbage julienned and finely
- 1 oz sun dried tomatoes (optional)
Method
- In 5-6 tbsp olive oil put 4-5 cloves and 1/2 oz of fenugreek seeds
- When they splutter put in the diced red pepper and jalapenos and saute on high heat
- Peppers should not melt on high heat and they should retain their firmness
- Now add cabbage and sprinkle some salt
- On medium heat cover, stir and leave for 5-6 minutes. More than this, cabbage will start releasing sulphur which causes indigestion
- Remove lid and by this time cabbage should have released water and have been half cooked
- Put sun-dried tomatoes if available and for spices add paprika (sub with red chili powder if not available), a little lemon juice (acidic lemon will counterbalance the alkalic base and also flavor to the slightly acidic cabbage stew), black pepper, lime zest, 2-3 sprigs of rosemary and fresh italian parsley
- Saute on medium for a few minutes uncovered and add 3/4 cup of chicken broth or beef broth.
- Cover and leave for a few minutes on low heat
- Water in the broth will evaporate and the paella will be done
- For added flavor you might add 2 tbsp of white wine or tequila just before the dish is done
- In the end, add kosher salt and ground black pepper to taste and grate pepperjack cheese on top
- That’t it! For authentic paella made in Spain, a few steamed shrimps and clamshells will be ideal