Cabbage, Algarve Style
grs of cabbage ;
grs of read or wax beans ;
grs of blood sausage (morcela) ;
grs of red sausage (chouriço vermelho) ;
grs of belly of pork (toucinho) - bacon
is a good substitute ;
grs of rib of beef ;
grs of sweet potatoes ;
grs of potatoes ;
grs of bread ;
bunch of mint ;
to taste ;
the beans in a pan and soak them in cold water
for 12 hours before using them.
Then wash them and cook them in a deep pan,
in cold water, together with the sausages, belly
of pork and rib of beef (in whole pieces).
After the meat is cooked, correct the seasonings.
Place the meat on a serving dish and let the
beans continue to cook.
Wash the cabbage in cold water and cut in large
pieces. Peel the potatoes, wash them in cold
water and dice them in large chunks.
Add the cabbage and the potatoes to the beans.
When everything is well cooked, drain off the
liquid to a pan.
Cut up the bread - preferentially the home-made
type - into thin slices and distribute them
over the plates. Place a sprig of mint on the
bread on each plate.
Place the pan with the liquid on the stove and
let it boil. Pour the boiling liquid over the
Cut up them meat into small pieces and serve
it with the boiled ingredients.
If available, use new beans. The use of
home-made meat and sausages is advisable.
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