Indulge in the festive flavors of Portuguese Christmas Cabbage with Bacon Bits, Garlic, and Rosemary, a traditional side dish that captures the essence of holiday dining. This recipe combines the freshness of cabbage with the savory richness of bacon and aromatic herbs, creating a harmonious blend of textures and tastes. It’s a perfect accompaniment to your festive meals, offering a touch of Portuguese culinary charm. Simple to prepare yet full of flavor, this dish is sure to be a memorable part of your holiday feast.
It’s a perfect accompaniment to your festive meals, offering a touch of Portuguese culinary charm. Simple to prepare yet full of flavor, this dish is sure to be a memorable part of your holiday feast.
Serves:
10 people
Time to Prepare:
15 Â people
Time to cook or cure:
30 min
Skill
blanching & sautéing
Serves:
10 people
Time to Prepare:
15 min
Time to cook or cure:
30 min
Skills:
blanching and sautéing
1 whole couve penca (Portuguese cabbage)
300 g bacon, diced into small pieces
4 cloves of garlic, sliced
100 ml olive oil
Salt to taste
1 sprig of fresh rosemary
Serving Tip:
This dish is versatile and can be enjoyed both hot and at room temperature, making it perfect for buffet-style serving during the holidays. If serving at room temperature, make sure to dress the cabbage with the garlic oil and bacon bits just before serving to maintain the freshness and crispness of the toppings.
Enjoy your delicious Portuguese Christmas Cabbage!
Step 1: Boil a big pot of water with salt.
Step 2: Wash and roughly chop up the leaves of the cabbage. Keep the heart whole, or cut it in two if it is quite large.
Step 3: In a small saucepan, heat up the olive oil, then fry off the bacon and garlic for 2 minutes. Add in the fresh rosemary. Continue to sauté until the garlic turns golden. When that happens, turn off the heat and transfer everything into a clean, cold bowl. This is to prevent the garlic from burning.
Step 4: Now, boil the cabbage in the salted water for about 10 minutes. It should remain vibrant green but be completely soft and cooked through.
Step 5: Remove the cabbage and place it in a nice serving dish. Then sprinkle on the infused garlic oil and the bits of crisp bacon and garlic.
Step 6: Take the crisp leaves of rosemary and sprinkle them over the dish. Voila, bon appétit!
Prevent Overcooking: To ensure the cabbage doesn’t overcook, keep an eye on it during boiling. Once it reaches the desired tenderness, immediately remove it from the hot water. This will stop the cooking process and preserve its vibrant green color.
Ice Bath Technique: You can use an ice bath to quickly cool down the cabbage after boiling. This stops the cooking process instantly and helps maintain the texture and color.
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