Mallorcan Veggie Stew with Bread

Ingredients

Estimated total cost: €11.66 · €1.94/serving

• 3 tablespoons of exquisite extra-virgin olive oilEst. price €0.18–€0.45
• 1 large Vidalia or Maui sweet onion, finely diced (saute for a sweet caramelized flavor)Est. price €0.70–€1.50
• 1 large emerald green bell pepper, finely chopped (adds a pop of color and crunch)Est. price €0.80–€1.60
• 3 cloves of fresh garlic, minced (release the aromatic oils by mincing finely)Est. price €0.10–€0.25
• 6 cups of roughly chopped green cabbage (from about half of a large head) (cook until tender but still slightly crisp)Est. price €1.20–€2.40
• 1 1/2 cups of petite cauliflower florets (from about a quarter of a small head) (blanch for a vibrant color and maintain a slight crunch)Est. price €0.75–€1.50
• 2 large tomatoes, deseeded and diced (adds freshness and juiciness to the dish)Est. price €0.60–€1.20
• 2 tablespoons of freshly chopped parsley (adds a burst of freshness)Est. price €0.30–€0.60
• 1 1/2 teaspoons of freshly chopped thyme (enhances the aromatic profile)Est. price €0.20–€0.40
• 1 1/2 teaspoons of freshly chopped rosemary (adds a fragrant earthiness)Est. price €0.20–€0.40

Steps

1. 1

   Begin by heating 2 tablespoons of oil in a large, heavy ovenproof pot over high heat. Sauté the onion, bell pepper, and garlic until they are golden and starting to soften, which should take around 7 minutes. Next, add the cabbage and cauliflower to the pot and continue sautéing for about 5 minutes. Introduce the tomatoes, parsley, thyme, and rosemary into the mixture; season with salt and pepper before allowing it to simmer for another 5 minutes. Sprinkle in the paprika and stir for half a minute. Pour in the broth and bring everything to a boil. Once boiling, reduce the heat, cover the pot, and let it simmer until the vegetables are tender - this should take approximately 20 minutes. Add spinach to the pot and let it simmer without covering for an additional 3 minutes. Finally, adjust seasoning with salt and pepper according to your taste preference. (If preparing ahead of time: cool slightly after cooking, refrigerate once cold ensuring it is covered properly overnight; reheat by bringing back to a simmer before serving.)

2. 2

   Begin by preheating the oven to 450°F. Next, soak four slices of bread in broth in a pot. Then, layer the remaining four bread slices on top of the broth and press them down to ensure they are submerged. Drizzle the slices with one tablespoon of oil before baking them uncovered for 10 minutes.

3. 3

   Present the stew directly from the cooking vessel. Accompany it with a side of olives and thinly sliced radishes for garnish.

Full steps, exact amounts, and Cook Mode are available after sign-in.

• Cultural note

  Originating from the Spanish island of Mallorca, this veggie stew reflects the Mediterranean diet with its emphasis on fresh vegetables, olive oil, and herbs. The addition of bread in the stew is a traditional touch that adds heartiness to the dish.

• Seasonal note

  This Mallorcan Veggie Stew with Bread is best made in the fall and winter seasons when ingredients like bell peppers, tomatoes, and cabbage are in peak season. The hearty nature of this dish makes it perfect for colder months.

• Health note

  This stew is a nutritious choice, providing a good balance of carbohydrates, protein, and healthy fats. It is rich in fiber, vitamins A, C, and K, which support immune function, skin health, and bone health. However, the high sodium content may be a concern for those watching their salt intake.