I made this recipe for dinner last night to try and use up a rather sorry-looking cabbage I had in the cupboard, and to be honest I wasn’t too sure how it would turn out!
Luckily for me (and you!), it was delicious and, although I used chorizo, this recipe would work just as well with bacon or pancetta.
If you don’t have the cabbage or meat to add, then the base of the meal itself is a lovely, wholesome vegetable soup which would be perfect with some warm, crusty bread dipped in.
A glug of olive oil
1 onion, chopped
2 carrots, chopped
A few sticks of celery, chopped
2 or 3 potatoes, chopped
Enough vegetable stock to cover the vegetables
Salt and pepper
A small savoy cabbage, shredded
About 9-12 slices of chorizo, chopped
How to make it
- Begin by heating the oil in a large pan, then add the onion, carrots and celery and cook for 3-5 minutes on a low heat, until the vegetables have started to soften
- Add the potatoes, a pinch of salt and pepper and then cook for another few minutes
- Cover the contents of the pan with the stock and cook for 5-10 minutes on a medium heat until the vegetables have softened
- Allow to cool, and then blitz to make a smooth soup. (at this stage, mine was a bit thick, so I added some more water until I was happy with the consistency)
- Season to taste
- Put the pan back on a low heat and add the shredded cabbage and about half of the chorizo
- With the remaining half, gently fry in a small pan and then set to one side
- As soon as the cabbage has softened (after about 5 minutes) serve the soup and top with the crispy pieces of chorizo
Enjoy the first dish from my new kitchen! x