Name: Pork and Cabbage Stew (Patachú)
Yield: Serves 4–6
Cuisine: Spain
Ingredients: (or use 450g [1lb] canned white beans); 6 tablespoons olive oil; 2 large onions, chopped; 1 tomato, skinned and chopped; Freshly ground black pepper; 2 cloves of garlic, crushed; Salt; 4 courgettes, sliced; 1 big green crunchy cabbage, with a firm white heart, shredded; 225g (8oz) pork spare ribs; 4 large potatoes, peeled and cut into chunks; 225g (8oz) haricot beans, soaked overnight

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Floyd on Spain

By Keith Floyd

Published 1992

About

In the rare moments of sanity when I escape to Ireland I look forward with tummy-rumbling anticipation to a plate of boiled bacon and cabbage, a classic Irish dish. When I visit Alsace or Germany the thought of smoked knuckle of pig pressed with pickled cabbage is equally pleasant. When I go to my favourite Chinese restaurant in Bristol I invariably have pork and salted greens. What I am trying to say is, the combination of pork and cabbage, be it bacon or Chinese roast loin, is high on my