Couves de Azeite

One of the dishes of the wintry season is the “Couves de Azeite” (Olive Oil Cabbage), in its multiple variants. Finely chopped cabbage boiled in salted water, to which you can choose to add small chunks of potato, white beans or butter beans. Into a deep dish, you crumble the cornbread by hand and place the drained cabbage on top. Sprinkled abundantly with olive oil, it is eaten with olives, broiled codfish or some broiled or fried “petingas” (miniature sardines).