Traditional Andorran Escudella de Pages with Meatballs and Cabbage
Enjoy this rich and comforting dish from the Pyrenees, featuring meatballs, vegetables, and savory broth.
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.
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