Gypsy Cabbage Recipe
Ingredients to make Gypsy Cabbage:
- 1/2 kilo of white beans
- 1/2 kilo of chickpeas
- 1 bunch of thistles or broadleaf chard
- 1 round blood sausage
- 1 non-spicy stew sausage
- 1/2 kilo of fresh unsalted bacon
- (from bacon or jowls, which have a grain of meat)
- 1 whole head of garlic
- 1 teaspoon ground bell pepper or sweet paprika
- 1 pinch of cumin
- 1 glass of olive oil
- Salt to taste
How to make Gypsy Cabbage:
1 The night before and in separate pots, soak the beans and chickpeas in plenty of water. Put the beans, chickpeas, the head of garlic (whole, unpeeled, but cut into small pieces) in a tall pot., the bacon cut into cubes, the oil, the paprika, the cumin and plenty of water. Put it on the fire and when it boils strongly, lower the heat and let it simmer, covered, for at least an hour. Make sure that the water always covers the ingredients.
2 In a separate pan, place the thistles, well cleaned of threads and cut and chopped into 5 or 6 cm. pieces, boil with plenty of water and when they are tender, drain and add to the pot. And the beans are tender; add the blood sausage and chorizo cut into slices. Add salt to taste and let it simmer for at least half an hour more so that it thickens. Present everything together in a tureen.
