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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