Braised Cabbage & Chorizo


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I’m a big fan of cabbage, but never really know what to do with it. I only ever had it massacred on a sunday with the other vegetables or pickled at school. Subsequently I hadn’t really explored it much as an adult. I found this great recipe in one of my cookery books and gave it a go. The use of chorizo really helps and it was great with chicken relleno I ate it with.


50g unsalted butter
1 teaspoon coriander seeds
225g shredded cabbage
2 garlic cloves
50g chorizo sausage (chopped)
4 tablespoons dry sherry
salt & pepper

Melt the butter in a pan, add the coriander seeds and cook for 1 minute. Add the cabbage, garlic and chorizo and stir fry for 5 minutes, until the cabbage is tender. Add the sherry and plenty of salt & pepper. Cover and cook over a low heat for 15-20 minutes.

Nice on its own or with roast pork, lamb or chicken.

  • Hi Lee
    Sorry I didn’t follow up earlier. It was really good but I think using wine instead of stock would have given some more depth to it. I will definitely be making it again although might wait until after the summer when a warming stew will seem more appropriate!

  • I was given a cabbage this afternoon and as I had some fresh chorizo in the fridge I thought I would look for a recipe to make use of the two ingredients. Yours looks good, but unfortunately I have no sherry or wine (even though I am in Spain) so will have to make do with stock. I am also going to add paprika, which is ubiquitous in Spain, and some tomatoes and thyme, and an onion.
    Thanks for the inspiration, I will let you know how it turns out

    • leej

      Sounds good, how did it taste? I loved this dish. It’s been too long since I ate it…

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