The “sopas” are part of a fundamental of the Mallorcan cuisine, are the essence of seasonal cuisine, ingredients depend on the season and what we have at hand. Are also prepared with all kinds of vegetables, spinach, chard, artichokes, cauliflower, peas … even with some meat.
- 400 gr brown bread into thin slices
- 1 cabbage
- 2 tomatoes
- 5 spring onions
- 3 garlic cloves
- a bunch of parsley
- 1 TBSP sweet paprika
- Olive oil
Wash and cut into rings spring onions, including green leaves. Chop the garlic and parsley, reserved separately. Remove the thick stem of cabbage and cut leaves not to very large pieces.
Heat oil in a pan, saute the onion a few minutes and add the garlic and grated tomato and parsley, slow cooking until a juicy sauce, add cabbage saute about 10 minutes, cover with watter and add salt and sweet paprika. Cook until the cabbage is al dente. Turn off the heat.
Remove the vegetables from the pan with a skimmer to a large bowl, place the bread in layers in the pan, the pan has to be without broth, put the vegetables again in the pan with a skimmer, add a splash of olive oil, cover the pan and let stand minutes before serving.
Usually served with green pepper strips, olives, chilies and pickles.