Sides
Braised Cabbage with Bacon (Couve Refogada)
sjfegan
Ingredients
- 1 cabbage, shredded
- 100g Bacon, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
Method
- Heat the olive oil in a large frying pan and cook the bacon until crisp.
- Add the onion and garlic, and sauté until softened.
- Add the shredded cabbage, stirring to combine.
- Cover and cook for 12–15 minutes, stirring occasionally, until the cabbage is tender.
- Season with salt and pepper before serving hot.
Introduction: Cabbage braised with bacon, a hearty and practical side dish reflecting everyday Iberian cooking during this era of exploration and change.
Cultural Background: While the era’s headlines focused on distant voyages and new ingredients, everyday Iberian households continued relying on familiar, established staples like cabbage, cooked simply with the era’s common salted and cured meats.
Tips: Shred the cabbage finely for the best texture and quicker cooking. Stir occasionally to prevent sticking and ensure even cooking.
Variations: Add a pinch of paprika for extra colour and flavour. Serve alongside roasted or grilled meats.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop over medium heat, stirring, until warmed through.
Nutrition: Per serving (approx.): 140 kcal, 5 g protein, 10 g fat, 8 g carbohydrate.
FAQs:
Q: Was cabbage a common Iberian vegetable during this era?
A: Yes, cabbage was a well-established, hardy vegetable widely grown and eaten across Iberia, remaining an everyday staple even as new ingredients arrived from the Americas.
Q: What is this dish typically served with?
A: Roasted or grilled meats, or as part of a larger everyday meal.
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