Green Cabbage Caldo Verde

The national soup of Portugal. Classic peasant food that is very quick and easy to make with strong simple flavors. A fast winter warmer.

Step: 1

Heat 3 tablespoons of olive oil in a Dutch oven over medium heat. Stir in onion and garlic; cook until the onion has softened and turned translucent, about 3 minutes. Add sliced potatoes and half of the cabbage, cook until the cabbage wilts, about 3 minutes.

Step: 2

Pour in water, then bring to a boil over high heat. Reduce heat to medium, then cover, and simmer until the potatoes have softened, about 15 minutes.

Step: 3

Carefully puree the soup in batches until smooth, then return to the stove over medium heat. Add sausage and remaining cabbage; season with paprika, salt, and pepper. Bring to a simmer, then cover, and cook for 5 minutes until the cabbage has softened.

Step: 4

To serve, ladle into large flat soup plates and drizzle with generous amount of olive oil.

Per Serving: 456 calories; protein 11g; carbohydrates 44.7g; fat 27g; cholesterol 26.5mg; sodium 1143.6mg.

The name of “stew” can refer to both a dish and a cooking method. Stewing involves slowly cooking chunks of meat, raw fruit or beans in a tastefull liquid . It’s similar to braising, but it makes have a few notable differences. The meat is chopped into few of pieces but of being cooked all of it , and the liquid all of it covers the essential in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that comfortable you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew does have warming properties , but stew’s comfort factor goes way beyond protecting you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.