Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.
About the recipe
Cod with cabbage is a cold season dish: finely cut Portuguese cabbage, potato, and generous flakes.
The combination of bitter greens and salted fish requires balance — olive oil and slow cooking help.
Ingredients
- 500 g of desalted cod in flakes
- 500 g of finely cut Portuguese cabbage
- 4 potatoes in cubes
- 1 onion
- 3 cloves of garlic
- 100 ml of olive oil
- Bay leaf and pepper
- Salt (in moderation)
Preparation method
- Cook potato cubes until almost done.
- Sauté onion and garlic in olive oil.
- Add the cabbage and cook until wilted.
- Add potatoes and a little water.
- Cover and cook for 10 minutes.
- Add cod flakes.
- Cook for another 8 minutes on low heat.
- Adjust seasonings and serve with olive oil on top.
Tips from Empório Portugal
- Fine cabbage cooks faster and is less fibrous.
- Do not let the cabbage lose its vibrant color.
- Broa bread pairs very well.
Possible substitutions in Brazil
- Galega cabbage replaces Portuguese cabbage.
- Cooked chickpeas can be added for a more complete version.
Pairing
Green wine or young red from Minho. Content intended for those over 18 years old. Drink in moderation.
Editorial note from Empório Portugal
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like all traditional recipes, it may vary according to region, family, and cook.
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