Galician cabbage express broth

Preparing a good Galician cabbage express broth with Thermomix is ​​very simple and in less than 45 minutes you will have a recipe based on vegetables for the whole family.

The traditional recipe is one of those in which grandmothers spend the morning cooking with care and affection to prepare a comforting meal. Although this version is made faster, it has nothing to envy in flavor.

The secret, without a doubt, is to use good quality ingredients and, above all, do not underestimate the flavor that the oil brings to these types of recipes.

Do you want to know more about the Galician cabbage express broth?

In Galicia various types of broth are prepared, with turnip greens, turnip greens, etc. and also the broth with cabbage which is the one I make the most at home because the ingredients are easy to find.

This broth is better once it has restedSo feel free to make it the day before so the flavors and texture set right in.

Keeps well in the fridge a couple of days but you always have to be careful with potatoes because they are quite delicate and some take on a strange flavor.

What is the daub?

As I mentioned before, one of the essential ingredients is the daub that gives it a very authentic touch and difficult to obtain with other ingredients.

The oil is the fat that lines the guts of the small intestine. During the massacre that white fat, it is salted, it rolls up on itself to form a roll and it is usually smoked, for that reason it has a slightly yellowish crust.

It is usually found in butchers and especially in supermarkets with special ingredients from the galician cuisine. Although on the internet there are also several pages that offer this product.

By now you are surely thinking of other alternatives such as pork fat. This ingredient is also white but it does not have the same texture nor does it provide the same flavor. So the best thing is that you get a piece of good oil that you can keep well in the fridge if you vacuum pack it.

According to experts, it is best make the broth with the bones and the rubThis way we will get a straight line full of flavor and with the most traditional aspect. (Thanks Ana Molezum for your recommendation!).

What is the best variety of potatoes to make the Galician soup?

Another important ingredient in this recipe is potatoes. You know what not all serve the same purpose because baking, frying, puree or stew has nothing to do with it.

So make sure you wear a dry variety that is suitable for stews. Galician potato, Coristanco or Kennebec are ideal to make this recipe.

Another important trick is how to cut potatoes. The pieces should not be too big because they would be hard but not too small so that they do not fall apart in the broth. And, of course, they have to be clicked, that is, an incision must be made and a subsequent tear or 'bucking', 'splitting' or 'triscado' to release the starch and give our broths and stews the ideal texture.

More information - Potatoes stewed with lamb

Adapt this recipe to your Thermomix model