To provide you with the best experience, cookies are used on this site. Find out more here.More information

My guide 0
Start date
Berza malagueña - Provincia de Málaga y su Costa del Sol.

Málaga Cabbage

View phone number


When winter falls on the province of Málaga, berza malagueña becomes one of the season’s most popular dishes. Nobody will still be hungry after a bowl of this stew, and it shows that Málaga’s cuisine can also be very hearty.

Why not give this recipe a go?

200g chickpeas
500g beef (shin)
Half a chicken
1 bone
1 pig’s trotter or 1 pig’s tail
200g green beans
2 carrots
100g pumpkin
50g broad beans
50g chard
Black pepper
Morcilla (Spanish black pudding)

Leave the chickpeas to soak overnight in lukewarm water with a pinch of salt.
In a large pan (this dish has a lot of ingredients) add all the ingredients except the morcilla and add water to cover.
Put the pan over a high heat until it comes to the boil. Meanwhile, skim off the fat that appears on top with a slotted spoon.
Boil for 45 minutes, until the chickpeas and vegetables are tender. If using a pressure cooker, reduce the cooking time to around 20 minutes.
Add the morcilla for the final five minutes.
A final piece of advice is to serve the dish very hot.

Interest links

  • Plaza de la Marina,4
  • 29015 Málaga
  • Tel: +34952126272
  • Fax: +34952225207

© 2018 Turismo y Planificación Costa del Sol S.L.U. All Rights Reserved