Savoy Cabbage Braised with Chorizo

This week, like everyone else, I am thinking of Christmas and here is a way to jazz up your cabbage for those of you who are not Brussel Sprout lovers. We always think of braising red cabbage but forget that this is a really good way of cooking any sort of different cabbage from spring to pointed to savoy. There is no need to cook it for ages either. Just wilt it down and leave it a little crunchy. Much more delicious. I’ve been using rather a lot of bacon recently so I tried it out with Chorizo. Remember that the result will only be as good as the ingredients. You have chosen the best, organic cabbage you could so make sure that you source some chorizo which is just as good. There are some super ones out there nowadays, the acorn fed Iberico pigs producing some of the best. You can even buy it ready diced if you are short on time which, lets face it, you are bound to be if you are cooking on Christmas day!

Savoy Cabbage Braised with Chorizo

Olive oil

2 medium sized onions, peeled and thinly sliced

150g good quality chorizo, finely diced

½ savoy, or other cabbage, shredded

Sea salt and freshly ground black pepper

Heat the olive oil in a large heavy bottomed saucepan. Add the onion and cook really slowly until just turning golden brown. Add the chorizo and fry until it has rendered its fat. Add the cabbage and season with salt and pepper. Stir well and add a splash of water. Cover and leave to cook for 10 minutes or so. Remove the lid and check for tenderness. It is nice to keep a little texture. Check seasoning and serve.

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