Extra virgin olive oil, salt, and black pepper, to taste
Blanch the cabbage then plunge it in ice and water (so it retains its colour). In a frying pan, stir-fry the crushed garlic in plenty of olive oil, some salt, and black pepper. Add the cabbage and cook until tender.
Meanwhile, boil the eggs in water for seven minutes. Allow the eggs to cool, peel them, and slice them (save some slices for garnishing).
Mix together the cabbage and the lightly drained codfish, eggs, and sliced cooked potatoes, and coat well. Serve the Roupa Velha with a drizzle of extra virgin olive oil and decorate with a couple of egg slices.