Traditional Andorran Escudella de Pages with Meatballs and Cabbage
A Hearty Andorran Stew for Cold Days
Enjoy this rich and comforting dish from the Pyrenees, featuring meatballs, vegetables, and savory broth.
- 2 h 30 min
- 6
- Intermediate
Ingredients
For the Meatballs
For the Stew Base
For the Broth
For the Vegetables
Preparation
Marinating the Meatballs
Combine ingredients
In a large bowl, combine ground beef, breadcrumbs, egg, minced garlic, salt, and pepper.
Shape meatballs
Mix until well combined and shape into small meatballs.
Refrigerate meatballs
Refrigerate meatballs for 30 minutes to set.
Preparing the Stew Base
Sauté bacon
In a large pot, sauté bacon until crispy.
Add vegetables
Add onions, carrots, and celery to the pot, cooking until softened.
Cook garlic
Stir in minced garlic and cook for another minute.
Cooking Process
Browning the Meatballs
Heat oil in a pan and brown the meatballs on all sides. Set aside.
Building the Stew
Add the browned meatballs to the stew base in the pot.
Simmering the Stew
Pour in beef stock, add the bay leaf, potatoes, and cabbage. Simmer until vegetables are tender.
Plating & Serving
Traditional Andorran Escudella de Pages with Meatballs and Cabbage
Traditional Andorran Escudella de Pages with Meatballs and Cabbage
Plating & Serving
Ladle the stew into bowls, ensuring each serving includes meatballs, potatoes, and cabbage.