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Caldo Gallego Ii Recipe
|White cabbage||1⁄2 Medium|
|Smoked ham||1⁄2 Pound|
|Cured unsmoked ham||1⁄2 Pound|
|Smoked bacon/1/4 lb salt pork||1⁄4 Pound|
|Dried white beans||1 Cup (16 tbs)|
|Turnip greens||1⁄2 Cup (8 tbs)|
Calories 974 Calories from Fat 343
% Daily Value*
Total Fat 38 g59%
Saturated Fat 13.6 g68%
Trans Fat 0 g
Cholesterol 230.6 mg
Sodium 1709.6 mg71.2%
Total Carbohydrates 72 g24%
Dietary Fiber 16.4 g65.7%
Sugars 12.8 g
Protein 86 g171.1%
Vitamin A 6.1% Vitamin C 160.6%
Calcium 27.1% Iron 48.5%
*Based on a 2000 Calorie diet
An hour after putting on the meat, place the white beans in a second pot, pour in cold water to the level of the beans, and add 4 more cups of water.
Simmer the beans slowly until almost tender, then add the cabbage, turnips, turnip tops, potatoes, onion, and the whole chorizo (or pepperoni) sausage.
Continue simmering slowly, adding boiling water if necessary to keep food covered.
When the vegetables are almost cooked, combine the vegetables and their broth with the meat, season to taste, and let it all simmer together another half hour.
Serve the liquid first as a soup, followed by the meat, pork sausage, bacon, and chicken cut into serving pieces on one platter, accompanied by the vegetables on a second platter with the chorizo.
While the Caldo Gallego uses white beans, chick-peas are the foundation of the cocidos of central Spain.
Even there, each region has its variations.
The Cocido Andaluz uses beef, pork, sausages, squash, green beans, and a seasoning of garlic, saffron, and pepper crushed together in a mortar.
The Olla of Cordoba has only chick-peas, bacon, and cabbage, cooked just enough to be tender.
The Cocido Madrilefio is a hearty dish, suited to the cold, dry winters of Madrid.