Savoy cabbage


Savoy cabbage with chorizo, shallots and rice

The combination of savoy cabbage and chorizo is a famous one, and used in the cooking of both Spain and Portugal. The deep, red oils that ooze out of the chorizo sausage imparts a beautiful colour to the cabbage, as well as the deep, smoky flavour of paprika. A great way to serve this dish is with plain boiled rice, either mixed in or on the side.

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 4

What You’ll need:

400g long grain rice
1 Savoy cabbage
2 shallots
2 cloves of garlic
1 medium chorizo sausage
Olive oil
Sea salt and pepper
2 bay leaves

What to do:

1. Place the rice in a pan of boiling water and cook for 10-12 minutes, depending on the instructions on the packet. When the rice is soft, drain and set aside.

2. Wash and trim the savoy cabbage, and slice the leaves very thinly. Discard the tough stalks. Peel and finely chop the shallots and the garlic. Slice the chorizo into thin slices.

3. In a heavy sauté pan, heat some olive oil. Sweat the onions and the garlic with some sea salt and pepper until soft. Then add the bay leaves, the thin cabbage slices, the chorizo slices and a small amount of water. Stir well, and continue to cook, over medium heat for about 3 minutes.

4. Add the boiled rice, and mix well. Taste for seasoning, and add more sea salt and grated black pepper if necessary.

5. Just before serving, remove the bay leaves from the pan. Serve hot.