Portuguese Braised Cabbage with Chorizo

Cabbage strips softening in rendered chorizo and bacon fat. The white wine steam finishes cooking the vegetable until tender and glossy.

• Prep time: 15 min
• Cook time: 40 min
• Difficulty: Easy
• Calories: 357
• Protein: 14 g
• Carbs: 9 g
• Fat: 26 g

Ingredients

• 800 g Green cabbage ( sliced into strips )
• 100 g Chorizo ( sliced )
• 100 g Smoked lardons ( as is )
• 1 piece Yellow onion ( diced )
• 3 piece Garlic ( minced )
• 3 tbsp Extra virgin olive oil
• 100 ml Dry white wine
• 1 pinch Hot pepper d'Espelette
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 piece Piri-piri chili ( crumbled )

Instructions

1. Prepare the cabbage

   Remove the outer tough leaves. Cut the cabbage into quarters and remove the core. Finely shred into 5mm strips.

2. Start the refogado

   In a large skillet, heat the olive oil. Add the chopped onion, minced garlic, and crumbled piri-piri pepper. Let them brown slightly without burning.

3. Sear the meats

   Add the bacon lardons and sliced chorizo. The fat should melt and color the oil a reddish-orange.

4. Braise covered

   Stir in the cabbage. Mix well to coat with the fat. Deglaze with white wine, scraping up the browned bits. Cover and let simmer on low heat until the cabbage is tender.

Chef's tips

• Do not wash the cabbage after slicing, the residual moisture is enough to start the steaming process.
• The cabbage is ready when it offers no resistance to the bite but hasn't turned into mush yet.

Storage

Keeps for 3 days in the fridge. The cabbage is even better reheated once the flavors have infused.