History and origin
A mountain stew that puts cabbage firmly in the foreground
In Almería, berza names a stew with a clear identity: white cabbage is the leafy vegetable that shapes the pot. Chickpeas or beans, potato or sweet potato and different cuts of pork complete a substantial broth without taking cabbage out of the foreground.
The dish belongs to autumn, when cabbage is in season and cooler air reaches Alcóntar, Bayarque, Serón and Sierro. It arrives steaming, with sweet tubers, tender pulses and savoury pork in every spoonful.
