João Sá
Chef Dishes
Pointed, Savoy and Chinese cabbage
Three cabbages: pointed, savoy and Chinese cabbage. The first is grilled with paprika paste, the Chinese cabbage is cured (kimchi style), and on top of these, the savoy cabbage is cooked with aromatic herbs and olive oil, sprinkled with buckwheat to give a texture contrast. So much better than we can imagine …” The words belong to Paulina Mata of the Assins e Assados blog, and, as she says, they do not live up to Chef João Sá’s creation.
Products used
Portuguese cabbage
Portuguese cabbage is one of the most popular varieties in our country, along with the Galician, savoy and pointed cabbage.
It plays a leading role in European vegetable gardens and has been consumed since prehistoric times. In addition to the nutrients and sustenance it provides for many families, it is also used for medicinal purposes. Portuguese cabbage has several valuable nutritional properties that include a good quantity of Vitamin C, iron, calcium, magnesium, iodine, and potassium. It is the queen of traditional recipes such as Feijoada, Cozido à Portuguesa and Caldo Verde.
Regions
Lisbon
Kissed by the Tagus that reflects its ample light, it hides a thousand and one charms on seven hills. The sound of the trams, the clamour of the markets, the river lapping on its bank, and the trilling of the Portuguese guitar. The Portuguese pavements’ intricate designs, the arabesques on the Manueline façades, the churches’ bell towers, and the houses perched on the castle’s hillside. Exotic, cosmopolitan, classic, and modern; few cities are as worldly as Lisbon.
