Piperade on crusty bread
You'll taste all the vibrant flavours of northern Spain with this Basque-style tapa of sweet fried peppers and onions on a baguette slice
Chorizo & cabbage stew
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 100g piece of spicy chorizosausage (not cooking chorizo), halved lengthways and shredded
- 1 onionhalved and thinly sliced
- 100g baby Charlotte potatoesthinly sliced
- 400g can chopped tomatoes
- 1 chicken stock cube
- 100g Savoy cabbageshredded
Nutrition: per serving
- kcal275low
- fat13glow
- saturates5g
- carbs23g
- sugars12g
- fibre6g
- protein14g
- salt2.4g
Method
step 1
Put the chorizo, onion and potatoes in a large non-stick pan. Leave to fry in the oil that comes from the chorizo, stirring occasionally for about 5 mins.
step 2
Tip in the tomatoes with 2 cans of water, add the stock cube, then bring to the boil. Cover and simmer for 10 mins. Add the cabbage, then cover and cook 3-5 mins more until it is just tender. Ladle into bowls and serve.
