Portuguese Filthy Cabbage 🇵🇹
This viral filthy cabbage recipe gets a Portuguese twist with smoky chouriço, ground beef, sweet and original pimenta moída, colourful peppers and tender cabbage. Everything simmers together in one pot until the cabbage absorbs the rich, savoury molho. It is an easy, comforting and flavour packed family meal.
Equipment
- 1 large dutch oven
- 1 sharp knife
- 1 Cutting Board
- 1 wooden spoon
Ingredients
- 1 tablespoon olive oil
- 1 portuguese chouriço link 6oz
- 1 lb lean ground beef
- 1 large onion, diced
- 1 large red pepper, diced
- 1 large green pepper, diced
- 4-5 garlic, minced
- 1 bay leaf
- 2 tablespoon tomato paste
- 2 tablespoon sweet pimenta
- 1 tbsp pimenta moída
- 1 tablespoon worcestershire sauce
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 cups beef broth
- 1 medium cabbage core removed
- 1 tablespoon butter optional
- 2 tablespoon chopped fresh parsely optional
- salt and pepper to taste
Instructions
- 1. Heat the olive oil in a large Dutch oven or deep, heavy bottomed pot over medium heat. Add the sliced chouriço and cook for three to four minutes, stirring occasionally, until lightly browned and its oils begin to release. Remove Chouriço and set aside.
- 2. Add the ground beef directly to the pot. Cook for six to eight minutes, breaking it into small pieces, until deeply browned and no pink remains. If there is an excessive amount of grease, carefully spoon out a little, but leave enough to flavour the vegetables.
- 3. Add the onion, red bell pepper and green bell pepper. Cook for five to six minutes until they begin to soften. Stir in the garlic, 1 bay leaf and cook for another 30 to 60 seconds, just until fragrant.
- 4. Stir in the tomato paste, Sweet Pimenta Moída, Original Pimenta Moída, sweet paprika, garlic powder, onion powder and Worcestershire sauce. Cook for one to two minutes, stirring well, until the seasonings coat the meat and vegetables and the tomato paste darkens slightly.
- 5. Pour in the beef broth. Scrape the bottom of the pot to release all the browned, flavourful pieces.
- 6. Add the cabbage in two or three batches, stirring between each addition as it begins to wilt.
- 7. Bring the mixture to a gentle simmer. Cover and cook over medium low heat for 15 to 20 minutes, stirring occasionally, until the cabbage is tender.
- 8. Remove the lid and continue simmering for 20 to 25 minutes, stirring occasionally, until the broth reduces into a rich, flavourful molho. Stop sooner if you prefer the dish extra saucy.
- 9. Remove Bay leaf. Add butter and parsley, stir until completely mixed in.
- 10. Taste, then season with salt and black pepper as needed. Serve hot.
Notes
● Pimenta moída: Purchase both Sweet and Original Pimenta Moída from my shop
● Sweet pimenta substitute: Use two tablespoons of mild Portuguese red pepper paste, massa de pimentão doce or roasted red pepper paste with a little extra sweet paprika.
● Original pimenta substitute: Use one tablespoon of hot Portuguese pepper paste, piri piri sauce or another chilli paste. Start with less if your substitute is very spicy.
● Chouriço: One large approximately 6 ounces or 165 grams.
● Storage: Refrigerate cooled leftovers in an airtight container for three to four days or freeze for up to two months. Reheat gently on the stovetop or in the microwave until steaming hot.
● Storage: Refrigerate cooled leftovers in an airtight container for three to four days or freeze for up to two months. Reheat gently on the stovetop or in the microwave until steaming hot.
