Here, once again, I have used that secret ingredient so many of us love – chorizo – to make a quick, easy and light winter that stew will warm the soul and the belly on even the coldest night.
Chorizo, Potato and Cabbage Stew
4 chorizo sausages, thinly sliced
1 onion, diced
2 garlic cloves, finely chopped
500g potatoes, diced
4 cups chicken or vegetable stock
½ medium green cabbage, sliced
sea salt and black pepper
handful fresh coriander, finely chopped
1 Place chorizo in a large heavy-based saucepan over a
medium heat and cook, stirring occasionally, for 10 minutes or until chorizo releases it oil. Remove chorizo from pan – leaving as much oil as possible behind in the pan – and set aside.
2 Add onion to pan, cover and cook, stirring occasionally, for 8-10 minutes or until onion is soft and translucent. Add garlic and cook, stirring, for 30 seconds or until fragrant.
3 Add potatoes to pan and toss to coat. Add stock, cover and bring to simmering. Simmer, stirring occasionally, for 10-15 minutes or until potatoes are cooked. Add cabbage, cover, return to
simmering and cook until cabbage wilts. Return chorizo to pan and cook for a few minutes to heat through. Season to taste with salt and black pepper, if necessary. Just prior to serving, stir in coriander.
So tell me, is chorizo your secret ingredient?
Where did the ingredients for this dish come from:
Chorizo: Wild Game Salamis – Clive; Onion, garlic, cabbage:
Krismaw Gardens – Hastings; Potatoes: JJ Organics – Napier;
Coriander: The Chef Garden @ Epicurean Supplies – Hastings; Store Cupboard Ingredients: stock, salt, black pepper.
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.
Happy cooking and eating.
Recipe by Rachel Blackmore
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