Chorizo and Savoy Cabbage Salad 🥗
Description: I came up with this salad one night from some fridge leftovers and was very pleased with it. It works well as a light main course, but will serve up to four as a side. It’s great to make the night before and take to work for lunch too, since the flavors improve after the salad sits for a while. I like it best with the spicy chorizo.
- Cook Time: 10 minutes
- Prep Time: 5 minutes
- Total Time: 15 minutes
- Recipe Category: Pork
- Keywords: Beans, Meat, < 15 Mins, Stove Top
Ingredients:
| Quantity | Ingredient |
|---|---|
| 4 | Chorizo sausage |
| 300g | Savoy cabbage |
| 1 can | Chickpeas |
| 1/4 cup | Butter |
| 2 cloves | Garlic |
| Fresh ground black pepper |
Nutrition Facts (per serving):
- Calories: 1032.4
- Fat: 71.4g
- Saturated Fat: 32.1g
- Cholesterol: 166.6mg
- Sodium: 2285.9mg
- Carbohydrates: 57.6g
- Fiber: 13.5g
- Sugar: 3.5g
- Protein: 42.2g
Instructions:
-
Fry the Chorizo:
- Slice the chorizo and fry it in a skillet over medium heat until cooked through. This usually takes around 5-7 minutes, depending on the thickness of the slices. Once cooked, drain off the fat and set the chorizo aside.
-
-
Prepare the Cabbage:
- While the chorizo is cooking, prepare the savoy cabbage. Remove any tough outer leaves and slice the cabbage into thin strips.
-
Sauté the Cabbage:
- In a deep frying pan, melt the butter over medium heat. Add the sliced cabbage to the pan and sauté until it starts to soften, which usually takes about 5 minutes. If needed, sprinkle a couple of spoonfuls of water over the cabbage and cover the pan for a few minutes to create some steam, which helps to cook the cabbage evenly.
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Add the Chickpeas:
- Once the cabbage is soft, add the drained chickpeas to the pan. Stir them into the cabbage mixture and cook for another 30 seconds, just enough to heat the chickpeas through.
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Combine the Ingredients:
- Remove the pan from the heat and add the cooked chorizo to the cabbage and chickpea mixture. Stir everything together until well combined.
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Season and Serve:
- Finely mince the garlic cloves and add them to the salad. Give everything a final mix and season with freshly ground black pepper to taste. Serve immediately for a warm salad, or refrigerate and enjoy cold later on.
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Storage:
- This salad keeps well in the refrigerator for a few days, making it perfect for meal prep or taking to work for lunch. The flavors meld together even more as it sits, so it’s delicious either way!
Whether you’re enjoying it fresh from the pan or chilled from the fridge, this Chorizo and Savoy Cabbage Salad is sure to delight your taste buds with its hearty flavors and satisfying textures. It’s a versatile dish that’s perfect for any occasion, from a quick weeknight dinner to a leisurely weekend lunch. So, gather your ingredients and give this recipe a try—it might just become a new favorite in your kitchen!
