In the pressure cooker add 1.5kg of cassava and 2 liters of water. Then add a tablespoon of butter. Bring to medium heat and once pressure is on, cook for 15 minutes.
Passo 2
Let the manioc cool and then remove all the stems.
Passo 3
In a blender, gradually add the cassava along with the cooking water. And if as you beat the cassavas and you find it getting too thick, add a little more water, so you don't run the risk of your blender burning.
Passo 4
In a pan, add the chopped bacon and fry very well. Then add the pepperoni sausage and let it brown.
Passo 5
Now add 4 cloves of garlic and half chopped onion. Mix everything well and let it fry until the onion has a slight golden brown. To season, addspicy paprika and black pepper to taste, but you can use whatever seasoning you prefer.
Passo 6
Add four finely chopped cabbage leaves and as soon as it is lightly sautéed add all the cream from the blender into the pan. Mix well and cook for approximately 5 minutes. Then add salt, chives to taste and mix again.
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