Linguisa and Garbanzo Stew Recipe
Ingredients
| 1 tablespoon olive oil or salad oil | ||
| Onion | 1 Small, chopped | |
| Shredded cabbage | 2 Cup (16 tbs) | |
| Garbanzos | 1 Can (10oz) | |
| About 1/2 pound linguisa or Polish sausage | ||
| 1 hard-cooked egg, thinly sliced or pressed through a sieve | ||
| Pitted ripe olives | ||
Directions
Heat oil in a wide frying pan over medium heat; add onion and cabbage and cook, stirring, until vegetables are limp and lightly browned.
Stir in garbanzos and their liquid.
Cut linguisa into 2-inch chunks and add to pan.
Cover and simmer for 30 minutes, stirring occasionally.
Skim and discard fat.
Ladle into soup plates and garnish with hard-cooked egg and olives.
Stir in garbanzos and their liquid.
Cut linguisa into 2-inch chunks and add to pan.
Cover and simmer for 30 minutes, stirring occasionally.
Skim and discard fat.
Ladle into soup plates and garnish with hard-cooked egg and olives.
Chef
