leaves from a large head of cabbage, about 1.900 kg
150g of smoked pork rinds, cut into small pieces
4 smoked linguicas
1 liter of beef broth
salt and black pepper to taste
2 tablespoons of olive oil
3 cloves of garlic, minced
leaves from a large head of cabbage, about 1.900 kg
150g of smoked pork rinds, cut into small pieces
4 smoked linguicas
1 liter of beef broth
salt and black pepper to taste
2 tablespoons of olive oil
3 cloves of garlic, minced
Remove the cabbage leaves from their stalks, wash them, and chop or finely shred them
Set aside
Fry the pork rinds in a pan until they're golden brown
Add the chopped cabbage leaves and linguicas to the pan, cut into slices
Simmer well, stirring occasionally
Add 2 cups of beef broth and cook with the lid on low heat until the liquid evaporates
In a small frying pan, fry the garlic in hot olive oil until it's golden brown and add it to the cabbage mixture
Add more beef broth and continue cooking for 50 minutes or until the cabbage is well cooked
Serves 4-6 people
Note: If you want a richer dish, add 1/2 kg of pork, cut into small pieces, along with the linguicas
Check the seasoning before serving.
