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Majorcan vegetable & bread stew


  • Heat a little oil in a heavy-bottomed pan and gently sauté the onion, garlic and capsicum until softish, stirring now and again.
  • Add the paprika and fresh herbs. Stir until well combined and lightly toasted.
  • Then add the cauliflower, cabbage, tomatoes and seasonings. Toss well and add about 2 cups stock. Stir, cover and gently cook until the vegies are tender, adding more stock as needed.
  • When ready, mix through the spinach until it wilts.
  • Grill or toast the bread.
  • To serve, put a piece of toast in the base of individual flat soup bowls and spoon the stew over and around.


  • olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, crushed
  • 1 large green capsicum, cored, seeded & diced
  • ½ tspn smoked paprika (or plain)
  • 1 heaped tspn chopped fresh rosemary
  • 1 heaped tspn chopped fresh thyme
  • 2 tspn chopped fresh parsley
  • about 1½ cups cauliflower florets
  • ½ small Savoy cabbage, shredded
  • 2 large ripe tomatoes, cored, seeded & diced
  • sea salt & freshly ground pepper
  • 3-4 cups vegetable stock
  • 2 handfuls baby spinach leaves
  • 6 slices country-style bread

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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