Warm, hearty and ever so slightly spicy, this delicious cabbage, sausage and chorizo stew is the perfect winter dish. It's meaty and the rich, delicious sauce is perfect for mopping up with chunks of warm, crusty bread.
- 1 small Savoy cabbage
- 6 meaty pork sausages
- 100g chorizo sausage, casings removed
- 1 red onion
- 50ml glass red wine
- 1 x 400g tin chickpeas, drained
- 1 x 650g jar passata
- 200ml beef stock
- 1 tsp. dried mixed herbs
- Salt and pepper
Finely shred the cabbage and discard the core. Thinly slice the red onion into half moons.
Halve the sausages and slice the chorizo. Heat a little oil in a large frying pan and brown the sausages for 5 minutes. Add the onion and fry for 5-8 minutes, until golden and softened. Add the chorizo and fry for another 3-4 minutes.
Add the wine and simmer until it has nearly evaporated off, then add the passata, beef stock and chickpeas. Season with herbs, salt and pepper.
Cover and simmer for 10 minutes, or until the sausages are tender and cooked through. Stir in the cabbage and add extra water if needed, then cover and cook for another 10 minutes or until the cabbage is tender too.