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Small Plates & Salads · Recipe No. 304

Braised Young Cabbage

An incredibly simple dish of juicy, tender young cabbage. The chorizo adds aroma and a delicate red color.

1 min read 10/10 · 3 votes
Jump to ingredients6 comments
Braised young cabbage
Recipe

Braised Young Cabbage

Servings
3 servings
Time
50 minutes
Rating
10/10

Ingredients

I love it when my M. cooks. That's when completely new, "different" dishes appear, mostly improvised and usually very tasty :) But the most important thing for me is that I get a break from the kitchen, and the food still gets made and even served right "under my nose." Oh, how I love being pampered like that :)

Braised young cabbage

Instructions:

Peel the onion and cut it into a small dice. Dice the chorizo and bacon as well. Shred the cabbage into strips. Heat a little olive oil in a pot, add the chopped onion and sauté it for a moment. Add the chorizo and bacon and fry, stirring, until they are browned. Add the cabbage and keep frying for about 10 minutes, then pour in about 300 ml water, cover and simmer for another 30 minutes, or until the cabbage is completely soft. Thanks to the chorizo, the cabbage will take on a reddish color. Season to taste, add the chopped dill and serve.

Enjoy!

From the kitchen table

6 comments

Comments that readers left on my Polish blog flowerek.com between 2010 and 2015, translated from Polish. New comments are closed.

  • karmel-itka

    Oh, I've never had it like this before.
    Delicious!

  • burczymiwbrzuchu

    I really like the addition of chorizo. And I haven't made any young cabbage at all this season yet, I definitely have to change that!

  • bartoldzik

    I just happen to have some young cabbage and was wondering what to make with it. I thought of bacon, but chorizo never crossed my mind. Very interesting idea.

  • flowerekAuthor

    Karmelitko, delicious and simple :)

    Burczymiwbrzuchu, chorizo gives this cabbage a slightly different note, and it changes the color of the cabbage so nicely too.

    Bartoldzik, I usually add bacon to cabbage like this too, but luckily my M. happened to have some chorizo on hand :)

  • Ggosia

    It looks tasty, and I just bought young cabbage on sale at Lidl, so I'll definitely try it. I'm very curious about the taste with chorizo.

  • czokobon

    mmm… my mouth is watering just thinking about it :) but for long frying and stewing, canola oil is better – olive oil quickly loses its nutritional properties at high temperatures, and canola oil doesn't :)