Dried red cabbage soups are one of the most representative dishes of traditional Mallorcan cuisine. A humble and tasty recipe that takes advantage of seasonal vegetables and soup bread to create a warm, comforting and flavourful dish. The drunken cabbage, the protagonist of this preparation, is a local variety much appreciated in Mallorca for its tender texture and mild flavor, especially during the cold months.
🥬 Local variety: "Borratxona" cabbage.
📅 Sowing time: late summer and autumn.
⏳ Approximate harvest: autumn and winter.
🛍️ In our store you can buy cabbage seeds.
We cut the belly and lean meat into small pieces and fry them in a pot with virgin olive oil, a little salt and good pepper.
Meanwhile:
When the meat begins to take on color, add the onion, leek, parsley, garlic and tomato. Let everything sauté over low heat.
Add a little bit of Cortí pepper and add the red cabbage. Stir well and add water until the vegetables are covered.
When the cabbage is half cooked, add the cauliflower. It is important not to overcook it so that it does not floriferous.
When all the vegetables are well cooked, we place layers of soup and layers of the stir-fry in a greixonera.
Finish with a layer of vegetables on top and serve the soups hot. Just before serving, you can add a drizzle of virgin olive oil.
These soups can be accompanied with radish, olives and/or pickled peppers. They are also even better if they rest for a few minutes before serving.
Recipe source: Margalida Garau Garcies (Montuïri).
This preparation combines seasonal vegetables with chulla, raisins and fennel, creating a tasty, balanced frit that is deeply rooted in popular Mallorcan cuisine.
A dish made with dried black beans and an assortment of seasonal vegetables such as pumpkin, potato, carrot and spinach.
Do you want to plant this Local Variety? Visit our local seed store
