Spanish Garlic Paprika Cabbage | Irresistibly Delicious & Easy to Make

This Spanish garlic paprika cabbage, known as repollo con ajo y pimentón, is possibly the best cabbage recipe I have ever tasted. We’re talking a ton of great flavors, basic pantry staples, and all done in about 20 minutes. Serve it as a side, next to some roasted potatoes and pan-grilled fish, for a fabulous meal.

To make this recipe, I used a head of green cabbage. You can also use red cabbage or a combination of both. Either way, you want to boil the sliced cabbage between 3 and 4 minutes. If you go any longer, it will get a mushy texture.

What flavors this dish is the sweet smoked Spanish paprika. You can use other types of paprika here. But I tell you, using Spanish paprika is what gives this dish that lift of goodness. I also added a dash of crushed red pepper for a spicy kick. If you like, you can omit it.

TIPS & TRICKS to Make this Recipe: You can serve this dish warm or at room temperature. It will hold for up to 3 to 4 days in the fridge in an airtight container.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL

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Watch the Video Below on How to Make Spanish Garlic Paprika Cabbage

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Spanish Garlic Paprika Cabbage | Repollo con Ajo y Pimentón

Course Side Dish

Cuisine Spanish

Prep Time 10 minutes

Cook Time 10 minutes

Servings 4

Calories 162 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 1 lbs. head green cabbage 450 grams
• 1/4 cup extra virgin olive oil 60 ml
• 1 head garlic
• 1/4 tsp crushed red pepper 0.65 grams
• 1 tbsp white wine vinegar 15 ml
• 2 tsp sweet smoked Spanish paprika 5 grams
• sea salt & black pepper
• chopped chives and paprika for garnish

Instructions

1. Fill a stockpot a little over halfway with water, season generously with salt, and heat with a high heat

2. In the meantime, remove 1 to 2 of the outer leaves from the head of cabbage, then cut the head into 4 evenly sized pieces, cut off the stem from each piece, and then slice the cabbage into 1 cm thick slices (a little over a 1/4 inch), add the sliced cabbage into a colander, and rinse under water

3. Once the water comes to a boil in the stockpot, add in the sliced cabbage, mix it together, and then place a lid on the pan and lower it to a low heat, simmer for 3 to 4 minutes or until the cabbage is just tender, then remove the stockpot from the heat, drain the cabbage into a colander, and rinse under cold water

4. Separate the cloves from the head of garlic, remove the skins, and thinly slice each clove

5. Heat the same stockpot with a medium heat and add in the olive oil

6. After a couple of minutes, add in the sliced garlic and crushed red pepper and mix continuously, after 1 to 2 minutes and the garlic is lightly sautéed, add in the vinegar and paprika and quickly mix together, then add in the cabbage and season with salt and pepper, mix continuously for 2 to 3 minutes or until the cabbage is lightly sautéed and heated through

7. Transfer into a large serving dish, top off with a kiss of sweet smoked paprika and some chopped chives, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe

Nutrition Facts

Spanish Garlic Paprika Cabbage | Repollo con Ajo y Pimentón

Amount Per Serving

Calories 162 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 2g13%

Polyunsaturated Fat 2g

Monounsaturated Fat 10g

Sodium 204mg9%

Potassium 248mg7%

Carbohydrates 10g3%

Fiber 3g13%

Sugar 4g4%

Protein 2g4%

Vitamin A 641IU13%

Vitamin C 44mg53%

Calcium 61mg6%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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