Catalan Ollada
Ingredients
1 head green cabbage
1 1/3 to 1 1/2 pounds bone-in prosciutto
2 1/4 pounds fresh white beans, soaked in water and mashed
2 1/4 pounds potatoes, cut into small pieces
lard
1 bunch thyme and bay leaves
salt and freshly ground pepper
Preparation
Blanch the cabbage, then drain and chop. Meanwhile, boil the meat. In a large casserole dish, combine the cabbage, meat, white beans and potatoes. Add a small amount of lard and the thyme and bay leaves. Cover in water and season with salt and pepper. Cook for at least three hours. If desired, mix in carrots, leeks and fresh or grilled sausage just before serving. Serves 4
1 head green cabbage
1 1/3 to 1 1/2 pounds bone-in prosciutto
2 1/4 pounds fresh white beans, soaked in water and mashed
2 1/4 pounds potatoes, cut into small pieces
lard
1 bunch thyme and bay leaves
salt and freshly ground pepper
Preparation
Blanch the cabbage, then drain and chop. Meanwhile, boil the meat. In a large casserole dish, combine the cabbage, meat, white beans and potatoes. Add a small amount of lard and the thyme and bay leaves. Cover in water and season with salt and pepper. Cook for at least three hours. If desired, mix in carrots, leeks and fresh or grilled sausage just before serving. Serves 4
