| Hemlock's Recipes Portuguese Cabbage in Wine Mediterranean-style (Portugal's lack of a Mediterranean coastline notwithstanding) stir-fried cabbage |
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| Ingredients Half a white cabbage, well shredded Serious olive oil 2 cloves of garlic, crushed A cup of dry white wine (Chardonnay should do)* A handful of pitted green olives Salt, Pepper Pinch of fines herbes (optional) Method Get a large pan with a lid. Put a fairly good quantity of olive oil in it, and turn heat up high. Add garlic. Watch it sizzle for a few seconds. Add the cabbage. Put the lid on the pan and cook for half a minute, shaking it vigorously several times - in other words, stir fry the stuff. Then add the white wine and other ingredients. It will produce a very satisfying noise and aroma. Cover with lid again. Shake, turn heat down a bit and simmer for another half minute. Serve as a side dish with potatoes and a Mediterranean style meat, poultry or fish dish (allow a quarter of a cabbage per person). *Do not use so-called "cooking wine". |
| A Portuguese dish? Maybe not. No trace of it on the Internet. This is inspired by a dish served by Casa Lisboa, a Soho eatery that has since turned Brazilian. |
| Variations This is a side dish. However, it can be made into a more substantial meal in its own right by adding Chorizo sausage, chopped cooked bacon, or salt pork, and serving with bread and boiled potatoes. Putting a little chorizo in would be a good idea anyway, simply to ward off the vegetarian menace. |
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