If in Madrid they have the cocido, in Asturias the fabada asturiana or in Catalonia we talk about escudella… In Malaga we have the cabbage, our comforting, nutritious and tasty traditional spoon dish that is transmitted from generation to generation, based on chickpeas with different types of meat and sausages, vegetables and legumes. A recipe that was already documented in the nineteenth century, and that each family gives it their personal touch.
This traditional stew recipe is typical of winter because of the forcefulness of its ingredients, and also because it constitutes two dishes in one, as is very common in many stews of Spanish cuisine.
It is a very complete dish that provides the nutritional needs for hard days of work, which has its origin in the use, where we can add to the stew ingredients such as chickpeas, potatoes, pumpkin, green beans, blood sausage, bacon, pork and paprika that gives it its characteristic yellowish color, in addition to the defatting of the blood of the sausage that carries the recipe. It is taken very hot and it is customary that the broth with the vegetables is served as a first course, being the second pass, which constitutes the pringá, that is, the meat with the blood sausage. (Photo courtesy of Toñi Sanchez of the blog (micocinacarmenrosa”)
