Provincetown Portuguese Cookbook

Appetizers

Acepipes

Mariana's Favas and Louise's Favas | Stuffed Mushroom Caps | Little Necks San Miguel | Steamed Clams Madeira | Cape Cod Hoggs | Shrimp with Saffron | Preserved Tinker Mackerel | Aunt Joann's Clam Fritters | BBQ Squid | Lisbon Codfish Balls | Red Cabbage Salad Portuguesa | Eggs in Cotton | Linguiça Party Balls

Mary-Jo Avellar

1 small head red cabbage

1/2 cup chopped walnuts or pecans

1 lb. linguiça

1/2 cup balsamic vinegar

1/4 olive oil, or as much as needed

Freshly chopped parsley

Roughly chop the red cabbage. Cut the linguiça into bite-sized pieces. Heat the oil in a sauté pan and sauté the linguiça until it is heated through.

Add the red cabbage and walnuts to the pan and heat until the cabbage just wilts and no longer. You will want the cabbage to retain some of its crunchiness. Pour in the vinegar and toss until the vinegar is evenly distributed. Serve hot, garnished with freshly chopped parsley.

Serves 4.