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Spanish recipe Lombarda

Red cabbage lombarda is a typical dish of many Christmas Eve dinners in Spain. This recipe comes from Leon, where it is cooked practically to a purée with garlic, chorizo and salt pork, then given a final sharpening with a little vinegar
Serves 4 – 6

900g shredded red cabbage
2 tablespoons olive oil
3 - 4 garlic cloves, sliced
1 chorizo (55g), skinned and crumbled
115g salted belly pork, diced small
2 tablespoons wine vinegar

Cook the cabbage in boiling salted water for 10 minutes. Drain, discarding the water.

Heat the oil in a large frying pan and gently fry the garlic, chorizo and pork until the garlic and pork start to brown. Add the cabbage and stir well. Simmer for 15 minutes, stirring frequently. Do not add salt.

Add the vinegar and simmer for five minutes. The cabbage should be creamy and very tender. Check for seasoning and serve very hot.

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