Portuguese Braised Cabbage with Chorizo
Ingredients
- 800 gGreen cabbage (sliced into strips)
- 100 gChorizo (sliced)
- 100 gSmoked lardons (as is)
- 1 pcYellow onion (diced)
- 3 pcGarlic (minced)
- 3 tbspExtra virgin olive oil
- 100 mlDry white wine
- 1 pinchHot pepper d'Espelette
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 pcPiri-piri chili (crumbled)
Method
Cabbage strips softening in rendered chorizo and bacon fat. The white wine steam finishes cooking the vegetable until tender and glossy.
- 1
Remove the outer tough leaves. Cut the cabbage into quarters and remove the core. Finely shred into 5mm strips.
- 2
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
Add the bacon lardons and sliced chorizo. The fat should melt and color the oil a reddish-orange.
- 4
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge. The cabbage is even better reheated once the flavors have infused.
