Product
Cabbage
From simplicity to sophistication.
Long before the arrival of potatoes, cooked cabbage accompanied by bread and wine was amongst the main food staples of the Middle Ages. Based on historic records, Christians ate it seasoned with bacon. Today’s more refined cuisine has led to the dish evolving to include ham in its many forms.
This widespread species of sprouts handles frost well. Indeed it’s in the colder areas where cabbage thrives the most. Both collards and cabbage stand out as commonplace in all the cold northern regions of Spain, from the Atlantic to the Pyrenees, almost all the way to the Mediterranean.
Advice
- Cabbage should be cooked only very lightly, just enough to lose its rigidity. If overcooked, an unpleasant smell may emerge. Cabbage shouldn’t be boiled for more than twenty minutes and steaming is generally the best method.
- In a ham and cabbage broth, the cabbage must be put in near the end of the cooking process. Mash the cabbage and baked potato with a fork, then fry it with the ham fat. The final refined touch of the dish will be to add a slice of Cinco Jotas ham.
Origen
Cold northern regions of Spain
