Main Course · Dinner · Eastern European ·

Traditional Andorran Escudella de Pages with Meatballs and Cabbage

Name: Traditional Andorran Escudella de Pages with Meatballs and Cabbage
Prep time: 50 min
Cook time: 150 min
Total time: 200 min
Yield: 6 servings
Cuisine: Main Course
Ingredients: 500g ground beef; 1 cup breadcrumbs; 1 egg, beaten; 2 cloves garlic, minced; Salt and pepper, to taste; 1 large onion, chopped; 2 carrots, sliced; 2 celery stalks, sliced; 2 cloves garlic, minced; 200g bacon, chopped; 1.5 liters beef stock; 1 bay leaf; Salt and pepper, to taste; 2 potatoes, peeled and quartered; 1 small cabbage, cut into chunks

Enjoy this rich and comforting dish from the Pyrenees, featuring meatballs, vegetables, and savory broth.

4.3(724 reviews)

·By Ethan Brooks·July 26, 2025

Traditional Andorran Escudella de Pages with Meatballs and Cabbage — Main Course served and photographed from above

Prep

50 min

Cook

2 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Meatballs

For the Stew Base

For the Broth

For the Vegetables

Nutrition

Per serving

Calories: 559 kcal
Protein: 31.17 g
Carbs: 32.83 g
Fat: 34.5 g
Fiber: 4.17 g

Whole recipe

Total

Calories: 3352 kcal
Protein: 187 g
Carbs: 197 g
Fat: 207 g
Fiber: 25 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
500g ground beef	1250	100	0	100	0
1 cup breadcrumbs	420	13	78	5	4
1 egg, beaten	68	6	1	5	0
2 cloves garlic, minced	8	0	2	0	0
Salt and pepper, to taste	0	0	0	0	0
1 large onion, chopped	44	1	10	0	2
2 carrots, sliced	50	1	12	0	4
2 celery stalks, sliced	10	0	2	0	1
2 cloves garlic, minced	8	0	2	0	0
200g bacon, chopped	1084	50	0	96	0
1.5 liters beef stock	30	5	1	1	0
1 bay leaf	0	0	0	0	0
Salt and pepper, to taste	0	0	0	0	0
2 potatoes, peeled and quartered	310	8	72	0	8
1 small cabbage, cut into chunks	70	3	17	0	6

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Meatballs

1
Combine ingredients
In a large bowl, combine ground beef, breadcrumbs, egg, minced garlic, salt, and pepper.
2
Shape meatballs
Mix until well combined and shape into small meatballs.
3
Refrigerate meatballs
Refrigerate meatballs for 30 minutes to set.

Preparing the Stew Base

1
Sauté bacon
In a large pot, sauté bacon until crispy.
2
Add vegetables
Add onions, carrots, and celery to the pot, cooking until softened.
3
Cook garlic
Stir in minced garlic and cook for another minute.

How to Make Traditional Andorran Escudella de Pages with Meatballs and Cabbage

Total time: 3 h 20 min · Yields 6 servings

1
Browning the Meatballs
Heat oil in a pan and brown the meatballs on all sides. Set aside.
2
Building the Stew
Add the browned meatballs to the stew base in the pot.
3
Simmering the Stew
Pour in beef stock, add the bay leaf, potatoes, and cabbage. Simmer until vegetables are tender.