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Born and raised in Hawaii, I relished a wide variety of food offerings, especially those brought in by foreign laborers (Chinese, Japanese, Korean, Filipino, Puerto Rican and Portuguese) hired to work on the sugar cane and pineapple plantations in the late 1800s and early 1900s. Believe it or not, a local past and present favorite is Portuguese Sausage & Cabbage Soup, introduced by workers from the Azores, a chain of islands southwest of Portugal.

Here’s a recipe (with meat and no beans) very similar to our version with a picture that looks exactly like and how my father cooked and served it at the family table years ago.
Portuguese Sausage and Cabbage Soup

Here’s the Hawaiian version of Caldo Verde (Portuguese Cabbage Soup) using kale.

The Hawaiian commercially-made version of the Portuguese linguiça sausage rivals Spam as a meat item in breakfast along with white rice and some sort of fried eggs. This breakfast combination is so popular locally, you can even find it at McDonald’s drive-ins in Hawaii.

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