Spanish Garlic Cabbage Recipe

Dive into this vibrant, flavor-packed adventure where humble cabbage gets a top-tier glow-up, transforming into an irresistible Spanish garlic and paprika sensation that’ll make your taste buds do a happy dance!

I treasure the audacious flavors of Spanish cuisine, and my Spanish Garlic Cabbage recipe is a most delectable way to enjoy them. The thinly sliced cabbage, copious amounts of garlic, and a whisper of smoked paprika make this dish as simple as it is scrumptious.

The added freshness of parsley and the zing of lemon juice bring this dish to the next level.

Spanish Garlic Cabbage Recipe Ingredients

• Cabbage: High in fiber and vitamin C, boosts digestion.
• Garlic: Adds a savory punch, rich in antioxidants.
• Olive Oil: Healthy fats, promotes heart health.
• Smoked Paprika: Adds depth and smokiness, rich in flavor.
• Lemon Juice: Provides tanginess and a fresh zing.

Spanish Garlic Cabbage Recipe Ingredient Quantities

• 1 medium head of green cabbage, thinly sliced
• 6 cloves of garlic, minced
• 2 tablespoons of olive oil
• 1 teaspoon of smoked paprika
• 1/4 teaspoon of crushed red pepper flakes (optional)
• Salt to taste
• Freshly ground black pepper to taste
• 2 tablespoons of chopped fresh parsley
• 1 tablespoon of lemon juice

How to Make this Spanish Garlic Cabbage Recipe

1. Get the cabbage ready by taking off any damaged outer leaves. Halve the cabbage and remove the core. Slice the cabbage thinly, a sharp knife or a mandoline makes for easy slicing. If you have neither, just use the knife. However, be careful. A mandoline is safer. One must respect the knife.

2. In a big skillet or sauté pan, warm the olive oil over a medium flame.

3. Mince the garlic and add it to the pan, stirring frequently until it is fragrant and golden. This should take about 1-2 minutes. Be careful not to burn the garlic.

4. Add the sliced cabbage to the skillet. Sauté the cabbage, stirring occasionally, until it begins to soften, about 5-7 minutes.

5. Sprinkle the smoked paprika and red pepper flakes (if using) over the slaw. Stir well to ensure the spices are evenly distributed.

6. Add salt and freshly ground black pepper to the cabbage to taste. Sauté for 5 more minutes. The goal is for the cabbage to become tender while retaining some texture and absorbing the flavor of the seasoning.

7. Combine the lemon juice and pan by stirring them well together.

8. Take the skillet away from the flame and mix in the freshly chopped parsley.

9. Flavors should be set to the desired level, and any needed adjustments should be made before serving. If the dish has a well-rounded flavor, it is ready to go. If not, it may need some tweaking. Use these tips to assess the need for any adjustments.

10. Hot Spanish garlic cabbage is a good dish to serve with any meaty main course. It goes especially well with roasted or barbecued meats. You could also serve it with a hearty soup, and garnish both the soup and cabbage with plenty of parsley to set off the flavor of the garlic.

Spanish Garlic Cabbage Recipe Equipment Needed

1. Sharp knife
2. Mandoline (optional)
3. Cutting board
4. Big skillet or sauté pan
5. Medium flame heat source
6. Garlic press or mincer
7. Vegetable peeler (optional, for lemon zest if desired)
8. Measuring spoons
9. Wooden spoon or spatula
10. Citrus juicer (for lemon juice)
11. Mixing bowl (optional)
12. Salt and pepper grinder or shakers

FAQ

• Can I use red cabbage instead of green cabbage?Certainly, red cabbage can be used; however, the flavor and texture will be somewhat altered. Red cabbage is a firmer vegetable with a faintly peppery flavor that makes it a somewhat sturdier candidate for slaws, salads, and braises. It’s also more vibrant and will, therefore, make for a prettier dish.
• Is there a substitute for smoked paprika?In the absence of smoked paprika, you can use ordinary paprika. Or, you might try a dash of chipotle powder to give the dish a smoky flavor.
• How can I make this recipe spicy?Increase the crushed red pepper flakes or add a diced fresh chili pepper to increase the heat.
• Can I prepare this recipe in advance?You can indeed get the cabbage ready in advance. Put it in an airtight container and set that in the refrigerator to keep for as much as 2 days. When it’s time to eat, simply reheat the cabbage and serve.
• What can I serve with this dish?This dish goes well with grilled meats or with Spanish dishes like chorizo or paella.
• Is this recipe vegan?This recipe is indeed vegan because it contains no ingredients from animals.

Spanish Garlic Cabbage Recipe Substitutions and Variations

You can use avocado oil or sunflower oil instead of olive oil.
Paprika that has been smoked: Alternatives can include standard paprika or even cayenne for a bit more heat.
Red pepper flakes: Use a pinch of cayenne pepper or omit for less heat.
Parsley: If you don’t have fresh parsley, you can use alternative herbs, such as fresh cilantro, chives, or even basil.
Lime juice: For a different tang, use lime juice or a splash of vinegar.

Pro Tips

1. Optimal Garlic Technique For a richer garlic flavor, consider slicing half of the garlic cloves instead of mincing them. Sliced garlic can add a slightly different texture and release flavors at a different rate, enhancing the dish’s complexity.

2. Cabbage Texture Control To further refine the cabbage texture, after slicing, sprinkle it with a pinch of salt and let it sit for about 10-15 minutes. This helps to soften it slightly before cooking. Rinse and pat dry before adding to the skillet.

3. Spice Layering For a deeper flavor profile, add half of the smoked paprika and red pepper flakes along with the garlic. Sautéing them in olive oil releases their aromas and deepens their taste. Add the remaining half later in the cooking process for a fresh pop of spice.

4. Lemon Zest Boost Before juicing the lemon, zest it and add the zest along with the lemon juice in step 7. The zest will add a bright, citrusy aroma that can enhance and balance the smokiness of the paprika.

5. Herb Infusion Consider adding the parsley stems, finely chopped, to the skillet in the last 2 minutes of cooking. This gives a stronger parsley essence. Add the leaves right at the end for freshness.