Traditional Andorran Escudella de Pages with Meatballs and Cabbage

Name: Traditional Andorran Escudella de Pages with Meatballs and Cabbage
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
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

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

500g ground beef

1 cup breadcrumbs

1 egg, beaten

2 cloves garlic, minced

Salt and pepper, to taste

For the Stew Base

1 large onion, chopped

2 carrots, sliced

2 celery stalks, sliced

2 cloves garlic, minced

200g bacon, chopped

For the Broth

1.5 liters beef stock

1 bay leaf

Salt and pepper, to taste

For the Vegetables

2 potatoes, peeled and quartered

1 small cabbage, cut into chunks

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.

Simmer for 1 h 30 min on low heat.

Plating & Serving