Cabbage paella

Preparation time: 10 minutes Cooking time: 45 minutes Serves: 4



  • 1/2 Red bell pepper (capsicum) finely diced
  • 3 Jalapenos or 2 habaneros julienned cut
  • 1/2 Napa or green cabbage julienned and finely
  • 1 oz sun dried tomatoes (optional)


  • In 5-6 tbsp olive oil put 4-5 cloves and 1/2 oz of fenugreek seeds
  • When they splutter put in the diced red pepper and jalapenos and saute on high heat
  • Peppers should not melt on high heat and they should retain their firmness
  • Now add cabbage and sprinkle some salt
  • On medium heat cover, stir and leave for 5-6 minutes. More than this, cabbage will start releasing sulphur which causes indigestion
  • Remove lid and by this time cabbage should have released water and have been half cooked
  • Put sun-dried tomatoes if available and for spices add paprika (sub with red chili powder if not available), a little lemon juice (acidic lemon will counterbalance the alkalic base and also flavor to the slightly acidic cabbage stew), black pepper, lime zest, 2-3 sprigs of rosemary and fresh italian parsley
  • Saute on medium for a few minutes uncovered and add 3/4 cup of chicken broth or beef broth.
  • Cover and leave for a few minutes on low heat
  • Water in the broth will evaporate and the paella will be done
  • For added flavor you might add 2 tbsp of white wine or tequila just before the dish is done
  • In the end, add kosher salt and ground black pepper to taste and grate pepperjack cheese on top
  • That’t it! For authentic paella made in Spain, a few steamed shrimps and clamshells will be ideal

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