This week temperatures drop in northern Spain. And when that happens, nothing is more comforting than a stew. A stew like the one we propose today with a good base of vegetables, potato and mushrooms, which make it a very attractive alternative. Are we already starting to prepare this potato stew with cabbage and mushrooms?
Preparing it is very simple but it will force you to spend 40 minutes in the kitchen, so why not take advantage and prepare a stew for two days? Holds up to four days in the fridge if it is stored properly in an airtight container, so you can use it every other day for lunch or dinner.
What does not hold well is the frozen. This is the case for the potato, which changes its texture and flavor when it is subjected to this process. So be careful or you will have to distribute potato stew with cabbage and mushrooms among the neighbors. Are you encouraged to prepare it? We started!
The recipe
- 2 tablespoons of extra virgin olive oil
- 1 white onion, minced
- 1 green bell pepper, minced
- 120 g. mushrooms, rolled or chopped
- ½ cabbage, julienned
- 2 potatoes, cut into pieces
- 3 tablespoons tomato sauce
- ½ teaspoon of hot paprika
- Vegetables soup
- Salt and pepper
- We start by sautéing the onion and the peppers in a saucepan with two tablespoons of olive oil for 10 minutes.
- Then we add the mushrooms and we sauté until they take color.
- Entonces add the cabbage and potatoes and sauté for a couple of minutes.
- We pour the tomato sauce, the paprika and the necessary vegetable broth so that the vegetables are almost covered.
- Now, season and mix the whole.
- Cook over medium-low heat without losing the boil for 20 minutes.
- Enjoy the hot potato, cabbage and mushroom stew.