Winter is back?

Apparently, that's what the forecast is telling us for the upcoming week where I live. I was getting used to have one less layer of clothes, to see the flowers starting to bloom, the days getting longer and the temperatures being above 10°C. But I believe I'm a patient person, I can wait a little longer until we get to those nice spring days.

In the meantime, nothing beats a one dish tasty casserole. It takes a while to cook, but once it's prepared, those recipes have great advantages: you can make one big batch to freeze, or reheat. Because to me, those dishes are even better the second time around. I think it's the cabage, it works the same with sauerkraut, which I'm not a big fan of, but I think it gets more interesting in taste when you warm them up.

So this might not be the prettiest dish around, but it's a good option to start on a cold monday, and help you get thru the week. The chouriço de porco preto, and bay leaf, is to give it a portuguese touch, but you can easily choose bacon or any pork sausages you like, I think it will do the trick. So instead of having a warm sun above your head, you'll have at least a warm tummy.

Cabbage Casserole

Serves 2

1/2 Cabbage Head
2 Carrots
1 Onion
1 Potato
1 Glass of White Wine
1 liter of Chicken Broth
2 Bay Leaves
100gr of Chouriço Porco Preto
Olive Oil
Coarse Salt

Wash the vegetables, peel the onion, the carrots and the potato. Chop the onion quite thinly, cut the carrots and dice the potato.

In a big pan, heat up some olive oil on a medium to high flame. Add the vegetables you've cut so far, add a pinch of salt, and let them cook for 5 minutes, stir so it doesn't attach.

Chop the cabbage and add it to the vegetables, keep stiring for about 3 minutes. Pour in the white wine, and let it steam out a little before adding the broth. Lower the heat, add the bay leaves, the chouriço and let it cook for 2 to 3 hours, lid off, so most of the liquid steams out. To serve, sprinkle with some coarse salt.