Cabbagesoupalanita Recipes

24 TRADITIONAL CUBAN FOODS (+ RECIPE COLLECTION)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Cuban dish in 30 minutes or less!

SPANAKOPITA (SPINACH TRIANGLES OR PIE)

Steps:

• Heat 1 tablespoon of the oil in a large saute pan, add half of the spinach and saute until spinach wilts, tossing with tongs, about 2 minutes. Remove spinach and squeeze out excess liquid, then chop roughly. Repeat with remaining spinach, using 1 more tablespoon of olive oil. Pour off any liquid from the pan, and add remaining olive oil. Add scallions and saute until soft, about 2 to 3 minutes. Add the spinach to the scallions, along with the parsley, salt and pepper. Cook over low heat for 1 to 2 minutes, then remove from heat to cool. (This part can be done ahead and kept refrigerated).
• Stir the feta and as much beaten egg to moisten the cooled spinach mixture.
• Preheat the oven to 350 degrees F. Brush a baking sheet with some of the melted butter.
• Unroll the filo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn't dry out and become brittle. Using a sharp knife, cut the filo into 3 by 11 inch strips, and recover with the towel. Use a pastry brush to brush a strip of filo with melted butter. Place a small spoonful of spinach filling 1 inch from the end of the pastry. Fold the end over the filling to form a triangle, then continue to fold up the strip in triangles, like folding up a flag. Continue with remaining strips of dough, placing filled triangles on the baking sheet and keeping them covered with a towel until all are ready to bake.
• Brush the triangles lightly with butter, then bake for 20 to 25 minutes, or until golden and crisp. Serve hot. (These may be frozen before baking, layering waxed paper between layers of triangles to keep them from sticking. Bake frozen triangles an extra 10 minutes.)

SLOW-COOKED SPICY PORTUGUESE CACOILA

Steps:

• Place pork in a large bowl; add wine, garlic and seasonings. Turn to coat; cover and refrigerate overnight., Transfer pork mixture to a 5- or 6-qt. slow cooker; add onion and water. Cook, covered, on low 6-8 hours or until meat is tender. , Skim fat. Remove bay leaves. Shred meat with 2 forks. If desired, serve with a slotted spoon on bolillos.

CABBAGE GOULASH

Steps:

• In a large kettle, cook the sausage, beef and onion over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until cabbage is tender.

BAGNA CAUDA

Steps:

• Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until tender. Reduce heat to low. Mix in anchovy filets and heavy cream. Cook and stir until thickened. Remove from heat, cover and chill in the refrigerator approximately 2 hours.
• Return the mixture to medium heat, stirring occasionally, until bubbly. Serve hot.

ANNE'S CALABACITAS

Steps:

• Heat olive oil in a large skillet over medium heat; cook and stir onion, green bell pepper, and yellow bell pepper until onion is translucent and golden brown, 10 to 15 minutes. Add green chiles, zucchini, yellow squash, and patty pan squash; cook and stir until softened, 5 to 10 minutes.
• Stir corn and tomato into squash mixture and simmer until liquid is reduced, about 5 minutes; season with salt, pepper, and oregano. Mix pinto beans and spinach into squash mixture and simmer until heated through, about 5 minutes. Stir cilantro, Cheddar cheese, cotija cheese, and sour cream into squash mixture.

REBOLLITA ( ITALIAN CABBAGE SOUP)

Steps:

• Chop bacon into ½" pieces and sauté until almost done.
• Add onions, garlic, and celery; cook to soften, about 8 minutes.
• Add all to crock pot.
• Add remaining ingredients and cook on LOW for 6-8 hours.
• Cool and refrigerate overnight for best flavor.
• To serve: Reheat; and place slices of bread in bottom of soup bowls and ladle hot Ribollita over bread.

RIBOLLITA WITH CABBAGE

Steps:

• Place the beans in a medium saucepan, and add 4 cups water, the unchopped onion half and the crushed garlic clove. Bring to a boil. Reduce the heat, add salt to taste, cover and simmer 1 hour. Remove the onion halves. Taste and adjust seasonings.
• Heat 2 tablespoons of the oil in a heavy soup pot, and add the chopped onion, carrots and celery. Cook, stirring often, until the onion is tender, about five minutes. Add the garlic and chili flakes, and stir together for 30 seconds to a minute until fragrant. Add the cabbage. Cook, stirring, until the cabbage wilts, three to five minutes. Add the tomatoes. Cook, stirring, until the tomatoes cook down and smell fragrant, five to 10 minutes. Season to taste with salt.
• Stir in the beans and their liquid, add the bouquet garni and another 2 cups of water, and bring to a boil. Reduce the heat, cover and simmer 30 minutes or until the beans are tender. Taste and adjust seasonings. Add the greens, raise the heat and simmer covered for another 15 minutes. The greens should be falling apart in the soup. Remove the bouquet garni.
• Meanwhile, preheat the oven to 300 degrees. Place the bread on the rack, and toast until dry but not browned, about 15 to 20 minutes. Break up into pieces. Remove about 1 cup of the beans and vegetables from the soup. Bring the remaining soup to a simmer, and add the bread. Submerge in the soup, and remove the soup from the heat. Let stand for 20 minutes until the bread is soft. Blend, using a hand immersion blender or the pulse action of a food processor. Return to the pot, add the beans and vegetables you set aside, and heat through. The ribollita should have the consistency of oatmeal. Dilute with water as necessary. Taste and adjust salt and pepper. Spoon the ribollita into bowls or onto soup plates, drizzle olive oil over each bowl and serve.

RIBOLLITA (REBOILED ITALIAN CABBAGE SOUP)

Steps:

• Sort and rinse the beans before placing them in a large pot with the water. Bring to a boil over medium-high heat and cook 5 minutes. Turn off heat, cover, and let stand 1 1/2 hours. Drain.
• Place the beans, chicken broth, garlic, sage leaves, bay leaves, and salt in a large pot. Bring to a boil over medium-high heat. Reduce heat to low and simmer until beans are tender, about 2 hours. Cool. Remove 1 cup of beans. Discard the bay leaves and sage leaves. Blend the remaining bean mixture with a hand mixer until smooth. Set aside.
• Heat the olive oil in a large pot over medium-high heat. Add the onions; cook and stir until transparent, about 10 minutes. Combine the carrots, celery, potatoes, cabbage, Swiss chard, and kale with the onions. Stir in the tomatoes. Season with salt and pepper to taste. Cover, and cook until greens have wilted, stirring at least once, about 20 minutes. Stir in the pureed bean mixture, and cook 40 minute until the mixture thickens. Stir in the reserved beans. Adjust seasonings to taste. Add the toasted bread slices; cook until bread is soaked, about 10 minutes longer. Cool, and refrigerate overnight.
• Reheat the soup over low heat until heated through, about 20 minutes. Serve each serving garnished with 2 tablespoons Parmesan cheese and a drizzle of olive oil.