Cabbage & Chorizo Stew

A big dish with lots of vegetables.

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)
Serves 4 Prep: 40 min Cook: 15 min

Ingredients

Cabbage 200g
Onion 1
Garlic 2 cloves
Chorizo 2
Paprika powder (if you like) 2 tsp
Potatoes (medium) 2
Tinned tomatoes 200g
Chicken stock 300ml
Olive oil 2 tbsp
Salt & pepper as required
Eggs 4
Creme fraiche as required
Your favourite bread as a side as required

Method

1
Slice the cabbage into large wedges and finely chop the onion and garlic. Peel the chorizo and cut into 5mm-1cm pieces.
2
Peel the potato and cut into half and slice into 5mm-1cm pieces.
3
Put the oil in a pan and heat. Add the onion and cook until brown, add the chorizo and cook until brown.
4
Add the paprika powder and garlic and stir fry until you can smell it. Add the tinned tomatoes and season with salt & pepper.
5
Add the chicken stock to Step 4. Add the potatoes and bring to the boil. Turn the heat down to low and simmer for 20 minutes.
6
If the liquid has reduced too much in the 20 minutes, add some more chicken stock or water.
7
Add the cabbage and simmer for a further 10 minutes.
8
Transfer the vegetables separately into a baking dish. Crack the eggs in the middle and drizzle over some olive oil.
9
Put into a preheated oven 230C and bake for 15 minutes. When the eggs are cooked, it's ready. Put some creme fraiche over the top and serve with some bread on the side.

Tips & Note

●If you put a lid on at Step 7, the cabbage will be lighter because it steams.

Cabbage & Chorizo Stew

A big dish with lots of vegetables.

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)

Serves 4

Prep: 40 min

Cook: 15 min

Ingredients

Cabbage 200g
Onion 1
Garlic 2 cloves
Chorizo 2
Paprika powder (if you like) 2 tsp
Potatoes (medium) 2
Tinned tomatoes 200g
Chicken stock 300ml
Olive oil 2 tbsp
Salt & pepper as required
Eggs 4
Creme fraiche as required
Your favourite bread as a side as required

Cabbage & Chorizo Stew

Recipe ID :1808 Posted on 28 APR 2016

Serves 4

Prep 40min
Cook 15min
views 2,888
printed 86

saved 0

A big dish with lots of vegetables.

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Ingredients

Print Ingredients Email Ingredients
200g
1
2 cloves
2
2 tsp
2
200g
300ml
2 tbsp
as required
4
as required
as required

Method

Prep
40min
Cook
15min
1
Slice the cabbage into large wedges and finely chop the onion and garlic. Peel the chorizo and cut into 5mm-1cm pieces.
2
Peel the potato and cut into half and slice into 5mm-1cm pieces.
3
Put the oil in a pan and heat. Add the onion and cook until brown, add the chorizo and cook until brown.
4
Add the paprika powder and garlic and stir fry until you can smell it. Add the tinned tomatoes and season with salt & pepper.
5
Add the chicken stock to Step 4. Add the potatoes and bring to the boil. Turn the heat down to low and simmer for 20 minutes.
6
If the liquid has reduced too much in the 20 minutes, add some more chicken stock or water.
7
Add the cabbage and simmer for a further 10 minutes.
8
Transfer the vegetables separately into a baking dish. Crack the eggs in the middle and drizzle over some olive oil.
9
Put into a preheated oven 230C and bake for 15 minutes. When the eggs are cooked, it's ready. Put some creme fraiche over the top and serve with some bread on the side.

Tips & Note

●If you put a lid on at Step 7, the cabbage will be lighter because it steams.

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