In order to get ready for Spring and all of it’s bounty I have been trying to clear my pantry, refrigerator and deep freeze of food I preserved last year. With my last cabbage and few carrots in my downstairs fridge, I decided to make repollo con garbanzos. The flavors in this dish are enhanced by pork lard and bacon and slow simmered in homemade chicken broth. A comforting side dish or meal on it’s own.
Repollo Con Garbanzos
- 1 large head of cabbage
- 1/2 cup farm fresh pork lard (or butter)
- 7 slices of bacon, cut into thin strips
- 1 onion, sliced thinly
- 2 carrots, sliced thinly
- 2 cups chicken broth, preferably homemade
- 2 bay leaves
- 1 cup garbanzo beans
- salt to taste
- The night before, soak the garbanzo beans in water overnight or up to 24 hours.
- Prepare the cabbage. Cut the cabbage into quarters removing the core. Slice the leaves thinly and wash well. Bring a large pot of salted water to a boil and add the cabbage. Bring back to a boil, cover and simmer for 30 minutes or until tender.
- Once the cabbage is tender, in a large dutch oven or pot, melt the lard or butter.
- Add the bacon and cook until browned. Remove from the pan and set aside.
- Add the onion and cook until translucent.
- Add the cabbage, carrots, bacon, garbanzos, bay leaves and chicken stock.
- Bring to a boil, cover and simmer over low heat, stirring occasionally, for 1 1/2 hours or until the garbanzos are soft.
Serve with a green salad and crusty bread! Buen Provecho!
Don’t forget about my fat book giveaway! One more week to enter for your very own copy signed by the author!!!