Thistle cabbage recipe
Ingredients to make Carrillo collard greens:
- 300 grams of white beans
- 200 grams chickpeas
- 250 grams carillons and tagarninas
- 250 grams pork
- 100 grams fresh bacon
- 1 black pudding
- 1 head of garlic
- a tablespoon of paprika
- Half a glass of olive oil
- cumin
- Salt
How to make Carrillo cabbage:
- Soak the beans and chickpeas the night before, in fresh water. In a pressure cooker add the chickpeas and beans, the chopped carillon and tagarnina, the meat, the bacon and the whole black pudding and cover everything with water.
- Cook for 45 minutes, with the pot covered.
- Meanwhile, make a mashed with the garlic, paprika, cumin and salt.
- Uncover the pot when you release the pressure and add the previous mashed.
- Move and leave on a low heat for about fifteen more minutes, with the pot uncovered.
- Separate the cabbage and serve it in two turns, the first with legumes and vegetables and the second with the meat.
