Chorizo Cabbage Stew Recipes

CHORIZO & CABBAGE STEW

Steps:

• 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.
• 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.

WARMING CHORIZO, POTATO AND CABBAGE SOUP

Steps:

• Place the sliced chorizo evenly into a large pan and bring it up to moderate to high heat. You shouldn't need any oil for this dish as the chorizo will provide plenty of it. Cook the chorizo until the oil has been released and the pieces have started to crisp up, which should take around 5 to 6 minutes.
• Set aside the chorizo on a side dish, retaining the oil in the pan.
• Add the garlic, onions and chilli flakes and continue to cook until the onion is translucent, another 5 minutes or so (omit the chilli flakes if you prefer it less spicy).
• Add the potatoes and the cooked chorizo and cook for a further 1 minute.
• Add the stock and bring to the boil.
• Cover and simmer for 6-8 minutes.
• Add and stir in the cabbage.
• Cover and simmer for a further 10 to 12 minutes until the potatoes are falling apart.
• Season with salt and pepper and serve in a deep bowl.

CABBAGE-SAUSAGE STEW

Steps:

• Preheat a 6-quart Dutch oven over medium heat. Add avocado oil to the warm pan and heat until it shimmers, about 1 minute. Add sausage pieces, cut-side down, and heat until browned, 1 to 2 minutes. Turn and brown on the other side, about 1 to 2 minutes more. Transfer sausage to a plate and reserve juices in the pan.
• Add carrots, potatoes, and onion to the Dutch oven and stir to coat with pan juices. Add chicken broth and black pepper, stirring to combine. Return browned sausage to the pan on top of the vegetables, and place cabbage wedges on top of kielbasa. Bring broth to a boil, about 5 minutes, then cover the Dutch oven and reduce heat to a simmer. Cook until vegetables are fork tender, about 20 minutes.
• Use a slotted spoon to remove all vegetables and sausage pieces and set aside in a bowl. At this point, cabbage may be cut into bite-sized pieces.
• Place flour in a small bowl and add enough water to make a thin paste, stirring until all lumps dissolve. Whisk liquid in the Dutch oven constantly while gradually adding flour mixture until liquid boils again, about 5 minutes. Return vegetables and sausage to the Dutch oven and adjust seasoning, if necessary. Serve in individual bowls.

PORTUGUESE CHOURICO STEW

Steps:

• Heat a Dutch oven over medium-high heat. Saute chourico, onion and garlic until onion is tender. Stir in tomato sauce, water and potatoes. Season with red pepper and paprika. Bring to a boil, reduce heat, and simmer 25 to 30 minutes, or until potatoes are tender. Stir in green beans, and simmer 5 to 10 minutes, or until heated through.

CROCK POT CHORIZO STEW

Steps:

• In the crock pot on high temperature, dissolve the bouillon in the hot water.
• Add the cabbage, hominy, chiles, onion, celery, garlic, bell pepper, and freshly ground black pepper.
• Over a high temperature in a skillet, saute the unskinned chorizo sausage in olive oil until browned, about 7 to 10 minutes.
• Add cooked chorizo to the crock pot.
• Simmer on high for 3 to 4 hours, or until it has reached the texture you prefer.
• Add salt and pepper to taste, add your favorite garnishes, and enjoy.
• Serve along with nice crusty bread or- even better- cornbread!
• Note: if your chorizo didn't add enough spices/flavor for you, feel free to add ancho chile powder, cayenne, jalapeno, whatever floats your boat. :).