All the guidebooks about Astorga talk about how you have to try their famous stew Cocida Maragaro. The thing about it is that they make the stew but serve it in three courses. First the meat is served. Usually there are at least seven kinds of meat. Some are mostly or all fat.
Then the vegetables, garbanzos and cabbage and a potato.
Finally a soup with the broth and fidelo. No photo. It tasted very fatty from all the meat.
I hate to be a spoilsport but I didn’t like it very much. But everyone else raves about it. Astorga has two restaurants that specialize in it and only serve a few other things a la carte.
In Alsace they have a vaguely similar dish (and I mean “vaguely similar”) call choucroute. It is a not-too-sour sauerkraut served with five or more varieties of smoked meat. I loved it, but it is filling!
Does sound very similar. Interesting! I’ve heard people refer to the cabbage in the Cocida here as sauerkraut but it didn’t taste like sauerkraut.