120 g of chopped bacon
2 cloves of garlic, minced
100 g of smoked linguiça, coarsely chopped
2 cups of cornmeal
1/2 cup of water
12 medium cabbage leaves
6 green scallions, blanched and cut in half lengthwise
120 g of chopped bacon
2 cloves of garlic, minced
100 g of smoked linguiça, coarsely chopped
2 cups of cornmeal
1/2 cup of water
12 medium cabbage leaves
6 green scallions, blanched and cut in half lengthwise
Fry the bacon and garlic until golden brown
Add the linguiça
Fry for a little while longer
Add the cornmeal and mix well
Turn off the heat and add water
Mix well to moisten all the cornmeal
Trim excess stem from three sides of each cabbage leaf
Place 2 tablespoons of farofa in the center of each cabbage leaf
Fold the bottom half of the leaf over the filling
Bring the sides of the leaf together
Fold the top half down and shape into a square
Secure with green scallion, then steam for about 15 minutes
Make 12 rolls.
