Chorizo with creamed green cabbage

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.

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
4 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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Instructions

  1. Fry the chorizo in butter in a skillet over medium heat. Keep warm until serving.
  2. Shred the cabbage using a food processor, mandolin, or sharp knife.
  3. Sauté cabbage with remaining butter in the same skillet over medium heat. Stir occasionally for a few minutes, until cabbage is golden brown.
  4. 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.
  5. 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

  1. STEVE
    HI THERE IF YOU LOOK AT THE SERVING SIZE, NEXT TO THAT THERE IS AN OPTION TO CHANGE TO METRIC, JUST CLICK ON THAT, AND ENJOY THE FREE RECIPE, HOPE THIS HELPS, SORRY ABOUT THE CAPLOCK, NOT SHOUT ING U, BYE.
  2. 1 comment removed
  3. Paul M Whitecotton
    We absolutely love this recipe! I make my own beef chorizo sausage and this is a fantastic combination. We like to cook the cabbage separately with the cream, then plate the chorizo next to it. It makes beautiful display...
  4. e.fidziukiewicz
    This cabbage is so good. I always add some nutmeg to cabbage. Works really well.
  5. joacabrera
    Delicious!!! 🤤 and súper simple!! Love it 💕
  6. cdobson1974
    I got a bit scared shredding the cabbage, there was so much! But it cooks right down in the cream and tastes delicious! A new favourite side to leaner meat!
    Reply: #57
  7. Crystal Pullen Team Diet Doctor

    I got a bit scared shredding the cabbage, there was so much! But it cooks right down in the cream and tastes delicious! A new favourite side to leaner meat!

    It does seem like a lot, doesn't it! I am glad you found a new favorite!

  8. Una
    Gluten-free sausages are the best, or venison.
  9. Danni
    Made the cabbage portion of this tonight, and it makes 4 hearty servings. I cut down on the butter and cream (don't deal with dairy fats that well) and subbed in some olive oil and enough cream to give the taste. I also added some dill seed from the garden for extra flavor. Yum yum!
    Reply: #60
  10. Kristin Parker Team Diet Doctor

    Made the cabbage portion of this tonight, and it makes 4 hearty servings. I cut down on the butter and cream (don't deal with dairy fats that well) and subbed in some olive oil and enough cream to give the taste. I also added some dill seed from the garden for extra flavor. Yum yum!

    Great suggestions for adjusting the dish to your personal preferences! Thank you for sharing.

  11. Prissy
    The Chorizo sausage I get in Florida is wrapped in skin and once that is removed even when cooking the meat falls apart and is very greasy. I noticed your Chorizo sausage in the picture with your cabbage is intact!!! What type did you use???
    Reply: #62
  12. Kristin Parker Team Diet Doctor

    The Chorizo sausage I get in Florida is wrapped in skin and once that is removed even when cooking the meat falls apart and is very greasy. I noticed your Chorizo sausage in the picture with your cabbage is intact!!! What type did you use???

    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.

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