Preparation Steps

1. Cook the peeled potatoes with a leaf of laurel and a garlic clove crushed with the hand and a spoon (of tea) of salt.

2. Meanwhile, chop two garlic cloves and the onion, braise with olive oil and fry the bacon and the Brazilian sausage.

3. After the potato is cooked, separate the liquid and keep it. Put the potatoes in a mixer with a little bit of the liquid of the cooking.

4. Add half of the cabbage gradually and stir.

5. In the pan in where Frisa®’s Bacon and Frisa®’s Calabresa were fried, add the potato cream and stir to mix.

6. Add more cabbage and boil.

7. Put the salt and the pepper and, if the broth is too thick, gradually add the liquid of the potato until reaching the correct point.

Side dish: pepper sauce

Matches with:
– Wines: Syrah, Alvarinho and Trajadura.
– Beers: Porter and American Pale Ale.