Gypsy cabbage

Berza Gitana . A typical stew in Andalusia and especially in Jerez because it is where payos and gypsies have integrated best.


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  • 1 Origin
  • 2 Consumption
  • 3 Description
  • 4 News
  • 5 Recipe
    • 1 Ingredients
    • 2 Preparation
  • 6 Source


It is a dish of peasant origin, with main roots in the Campiña de Jerez, traditionally linked to gypsy gastronomy. The cabbage seems to come from a dish of quite a tradition in Spain such as the pots. The book Cocina y Gastronomía del Cádiz de las Cortes by Manolo Ruiz Torres already finds historical quotes from stews such as cabbage in 1815 and 1836 in which legumes alternated on the plate with vegetables and meat. Ruiz Torres points out that the name “cabbage” can come from both the use of this product and vegetables in general. In this sense he points out that etymologically the word cabbage comes from “virdia” which means green.


It can be consumed all together or in two dishes. In this case, vegetables and legumes are consumed first, which vary according to the season, and meat products, which are called “pringá”, are eaten as a second course. This is traditionally eaten with bread and also serves as sandwiches. The cabbage is prepared mainly in the coldest months of the year, in autumn , winter and spring , due to being a hot dish and the caloric contribution of its intake.


the collardsIt is a very characteristic dish of Jerez. It is a dish for which each one has his trick and even his ingredients. The cabbage is a dish that is made in the province and with versions with slight variations, depending on the populations. Anyway, its most memorable versions are usually related to Jerez. It is especially linked on many occasions to gypsy cuisine, deeply rooted in the city of Jerez. Precisely in the cook’s book Manuel Valencia, edited by the School of Hospitality of Jerez and where an extensive tour of the cuisine of this group is made in the postwar period, the recipe for this slightly baroque dish is quoted for the amount of ingredients that It takes and where several legumes are gathered, usually beans and chickpeas, with meat and pork sausages, and some vegetables, mainly cardillos, tagarninas,

The ingredient depends on the season, on which is the chosen vegetable on the market, although what does not usually vary is the combination of meats and meats. Here, blood sausage , rather fresh, under-cured chorizo , double chin bacon and lean pork are used . All this is part of the “pringá”, the set of meats that, sometimes, is eaten as a second dish of the cabbage, in the same style as the Madrid stew that has up to 3 caps or dishes to eat it.


Today the dish has spread as a feature of Andalusian gastronomy. In the province of Cádiz it is very widespread.



  • 125 gr. chickpea
  • 125 g. of beans
  • 1 whole porkknuckle
  • 500 gr. lean pork
  • 250 gr. of baconof double chin or bacon, with veins of meat
  • 200 gr. of morcilla
  • 200 gr. of sausage
  • 100 gr. of buttercolorá
  • 00 gr. cabbage – colgreen
  • 1 celerystalk
  • 200 gr. of tagarninas(if there is not it can be replaced by thistle, chard or stalks)
  • 1 tablespoon of paprika
  • 1 pinch cumin
  • Salt


Soak the chickpeas and beans , separately, overnight. The next day, drain them and pour them into separate pots. They are washed and cut into small pieces, the vegetables, the pig’s trotters , they are cut in half, All the ingredients, except the blood sausage , are divided equally between the two pots, in the chickpea one, add a little salt . Cover the ingredients with water and cook over high heat, turning occasionally so that they do not stick to the bottom. Keep it about two and a half or three hours. Before finishing, add the black pudding and rectify with salt. It can be done in a pressure cooker, put less water, the time in the pot is reduced to half an hour. When opening the pot, add the blood sausage and simmer for another half an hour until the broth is halved and everything is tender. Serve very hot


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