Spanish garlic paprika cabbage

Fill a stock pot a little over halfway with water, season generously with sea salt and bring to a boil over high heat.

Remove two to three outer leaves from the cabbage, halve the head and use one half; cut it into two pieces, remove the core and slice 1 cm thick.

Rinse the sliced cabbage in a colander.

Add the cabbage to the boiling water, cover, lower to low heat and simmer 3 to 4 minutes until just tender, not mushy.

Drain in a colander and rinse under cold water to stop the cooking.

Heat the same pot over medium heat with the olive oil.

Peel the cloves of a whole head of garlic and slice thinly.

Saute the garlic and crushed red pepper, stirring continuously, 1 to 2 minutes until fragrant.

Add the white wine vinegar and the smoked paprika and mix quickly so the paprika does not turn bitter.

Add the boiled cabbage, season with sea salt and black pepper, and saute 2 to 3 minutes, stirring, until heated through.

Transfer to a serving dish and top with a little smoked paprika and chopped chives.