Berza

Method

Peel and dice the potatoes into small cubes, and chop the onion finely. Heat the olive oil in a large pot over medium heat, then sauté the onion and crushed garlic until softened and fragrant, about three minutes. Add the diced potatoes and cook for five minutes, stirring occasionally. Roughly chop the green cabbage and add it to the pot along with the stock, salt, pepper and paprika. Bring to a simmer and cook for 20-25 minutes until both the potatoes and cabbage are tender, stirring occasionally. Taste and adjust seasoning as needed. Serve hot as a hearty side dish, traditionally alongside grilled meats or txuleta.