Welcome to the most interactive cookery on the net with thousands of free recipes and tons of cooking tips!
welcome to home of more than 3,000 free recipes
Recipes  Cooking tips  Coupon codes  Blog  Links  Sitemap  Free newsletter  
Search our website:

Ethnic & Regional
  • Italy
  • France
  • Spain
  • Greece
  • Ireland
  • United Kingdom
  • Netherlands
  • Germany
  • Poland
  • Russia
  • China
  • Japan
  • Thai
  • India
  • Louisiana
  • Hawaii
  • Mexico
  • Jamaica/Caribbean
  • Jewish
  • Africa
  • Ethnic bookstore
  • ...more
  • Get our FREE newsletter!
    Subscribe to
    Enter your e-mail address:

    Website by: For Your eyes Only

    Print FREE Grocery Coupons at Home

      RECIPE TITLE "Madrid Red Cabbage Recipe"
    Source: The Heritage of Spanish Cooking,
    courtesy of

    yieldsServes 4 time--- difficultyeasy

    Red cabbage came originally from southern Europe. The many wholesome properties of the cabbage family have been known and appreciated since Roman times. The Inquisition doctor Juan Sorapan de Rieros described several varieties of red cabbage back in 1572, and their decorative value in salads was highly valued during the Renaissance. This is a winter recipe, traditionally prepared at slaughter time, and also served as a garnish for Madrid roasts.


    2 lb red cabbage
    3/4 cup olive oil
    3 cloves garlic, peeled
    1/2 cup pine nuts
    1/3 cup seedless raisins, soaked in water for 30 minutes
    4 black peppercorns
    1 clove
    1 pinch ground cinnamon

    Delicioso! Regional Cooking of Spain
    Delicioso! Regional Cooking of Spain Bursting with the enticing and varied flavors of the seven culinary regions of Spain, this new cookbook by the most knowledgeable American expert on Spanish cuisine takes readers on a gastronomic journey filled with new discoveries. Over 400 recipes.


    Remove the outer leaves of the red cabbage and discard. Cut the cabbage into quarters, cut out the woody stem and chop the rest into thin strips.

    Boil in plenty of salted water. Drain and transfer to a heatproof casserole.

    Heat the oil in a skillet and fry the garlic cloves. Remove and set aside. Fry the pine nuts in the same oil. When they start to brown, transfer to the casserole with the red cabbage.

    Drain the raisins and add to the casserole.

    Crush the fried garlic with the peppercorns and the clove in a mortar. Mix in 1 tablespoon of water and add to the casserole. Season with a little salt and add the cinnamon. Heat through in the casserole on top of the stove, stirring to mix all the ingredients. Serve hot.

    Recipe reprinted by permission of Weldon Russell. All rights reserved.

      Nutrition Facts
    Serves 4
    Facts per Serving
    Calories: 468 Fat: 41g Carbohydrates: 26g
    Cholesterol: 0mg Sodium: 28mg Protein: 4g
    Fiber: 5g % Cal. from Fat: 79% % Cal. from Carbs: 22%


    << Back Spain index Print page Top

    Partners: KitchenAid Outlet Great Gourmet Gifts From Lobster Gram the #1 Brand in Flatware! Shop at Home. We Deliver. Shop at Home. We Deliver. Peapod Pfaltzgraff Web Site Get cooking with ShortOrder Sur La Table

    © 1997-2009 IM, All rights Res. | Privacy | | | Home