Preparation

Bring the cabbages to the heat, not allowing them to cook completely.
Place the bread, broken into pieces, on the bottom of the pan.
Place the cabbages over the crusty bread, without draining.
Add the pieces of shredded meat from the chanfana and finally some of the sauce.
Take the caçoila to the oven and let the soup cook in the sauce.

Ingredients

  • beef
  • savoy cabbage
  • chanfana sauce
  • hard bread