Chorizo with creamed green cabbage
Spicy chorizo paired with creamy cabbage? Yes, please! This tasty and low-carb combination of the two is topped off with a lemony gremolata for a kiss of citrus flavor.
USMetric
servingservings
Ingredients
Creamed green cabbage
- 1½ lbs 650 g green cabbage
- 2 tbsp 2 tbsp unsalted butter
- 1½ cups 350 ml heavy whipping cream
- salt and pepper
- ½ cup (¼ oz.) 120 ml (8 g) fresh parsley, finely chopped
- ½ tbsp ½ tbsp lemon zest
Fried chorizo
- 1½ lbs 650 g chorizo, or other high-quality sausage
- 2 tbsp 2 tbsp butter, for frying
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Making low carb simple
Instructions
- Fry the chorizo in butter in a skillet over medium heat. Keep warm until serving.
- Shred the cabbage using a food processor, mandolin, or sharp knife.
- Sauté cabbage with remaining butter in the same skillet over medium heat. Stir occasionally for a few minutes, until cabbage is golden brown.
- Add heavy whipping cream, and bring to a light boil. Reduce heat, and let simmer until the cream is reduced. Season with salt and pepper.
- Add parsley and lemon zest before serving with the fried chorizo.
Tip
This amazing meal is delicious as is, but it also pairs perfectly with a green salad. Want even more variety? Go ahead and substitute pastrami, smoked turkey or cold cuts for the chorizo.
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59 comments
It does seem like a lot, doesn't it! I am glad you found a new favorite!
Great suggestions for adjusting the dish to your personal preferences! Thank you for sharing.
You shouldn't need to remove the casing on the chorizo. In the picture above, you can see where the casing was split as the sausage cooked and expanded.