AI-generated image
Repolho refogado
Sautéed cabbage
Repolho refogado: Brazilian shredded cabbage sautéed with garlic and onion
Cheap, quick and good with everything, this pan of fine-shredded cabbage is a weekday staple in Brazilian homes and the self-service lunch spots of São Paulo and Rio. It's fried with garlic and onion just long enough to turn sweet and glossy while keeping a little crunch, then brightened with a splash of vinegar. Many families add bacon; this version is vegan. Chef's tip: shred the cabbage as finely as you can; thin ribbons cook evenly in minutes.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the cabbage
- 1 ⅓ lb white or green cabbagevery finely shredded
- 2 tbsp sunflower oil
- 1 onionthinly sliced
- 3 cloves garlicchopped
- ¾ tsp salt
- ¼ tsp black pepper
- 1 tsp white wine vinegar
- 2 tbsp parsley and spring onion (cheiro-verde) (optional)chopped
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (4)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/3 doneStep 1: Heat the 2 tbsp sunflower oil in a large frying pan or wok over a medium-high heat. Cook the 1 onion for 3 minutes until soft, then the 3 cloves garlic for 30 seconds.
4 minStep 2: Add the 1 ⅓ lb white or green cabbage and ¾ tsp salt and toss for 5–6 minutes until it wilts and turns glossy but still has some bite. Cooking it until soft and brown is the usual mistake; it loses its sweetness and smells sulphurous.
6 minStep 3: Season with the ¼ tsp black pepper and 1 tsp white wine vinegar, scatter with 2 tbsp parsley and spring onion (cheiro-verde) and serve.
1 min
Nutrition per serving
- Calories
- 80 kcal
- Protein
- 2 g
- Carbs
- 9 g
- Fat
- 5 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does repolho refogado take?
- About 20 minutes in total: 10 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of white or green cabbage?
- Savoy or spring greens, same weight.
- What can I use instead of onion?
- 2 shallots per onion.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
PingadoHot milk with coffee
Order 'um pingado' at the balcão of any São Paulo padaria at 7 in the morning and the attendant pours hot milk into a ridged glass tumbler (the copo americano) and 'drips' in a splash of strong coffee, hence the name. It is milkier and gentler than a média (half coffee, half milk), creamy and lightly sweet, usually drunk standing up with a pão na chapa, a toasted buttered roll. At home you need strong filter coffee and milk heated until steaming. Scalding the milk is the frequent mistake, as boiled milk tastes flat and forms a skin. Chef's tip: froth the hot milk for a few seconds with a whisk or by pouring it back and forth between two jugs before adding the coffee, as padaria machines do.
TashmijabiMashed potatoes with stretchy cheese
Potatoes grow well in the cold valleys of Svaneti, and tashmijabi is how families around Mestia turn them into a feast dish: they are mashed hot, then beaten with handfuls of young sulguni until the purée becomes glossy and stretches from the spoon in long strands. It is served with grilled meat, kubdari or simply with pickles and Svan salt. A common mistake is letting the potatoes cool before adding the cheese; they must be piping hot for the cheese to melt and stretch. Chef's tip: keep the pan on a low heat while you beat, and use a firm wooden spoon. Most sulguni uses animal rennet; choose a vegetarian one or use mozzarella.
Georgian
Jamaican callalooSteamed callaloo greens
In Jamaica, callaloo means the leaves and tender stems of a type of amaranth, sold in big bundles in every market from Coronation Market in Kingston to Santa Cruz in St Elizabeth. It's steamed down with onion, tomato, garlic and thyme into soft, savoury greens with a mild mineral sweetness, and eaten at breakfast with fried dumplings, boiled green bananas or hard dough bread, or as a side at dinner. Spinach or Swiss chard can stand in if you can't find callaloo. Chef's tip: peel the fibrous skin from the thicker stems with a small knife and slice the stems and leaves finely across, about 1 cm wide. That's how Jamaican cooks get callaloo that's tender all the way through rather than stringy.
Jamaican