Savoy cabbage with chorizo, shallots and rice

The chorizo adds a beautiful colour to the cabbage, as well as the deep, smoky flavour of paprika.

Serves: 4

Preparation time:  10 minutes

Cooking time:  15 minutes

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You will need

  • 400g long grain rice
  • Olive oil
  • 2 shallots, peeled and finely chopped
  • 2 garlic cloves, peeled and finely chopped
  • 2 bay leaves
  • 1 Savoy cabbage, washed, trimmed and leaves finely sliced (discard the tough stalks)
  • 1 medium chorizo sausage, thinly sliced
  • Salt and pepper, to taste
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Recipe Information

Step by step guide to making Savoy cabbage with chorizo, shallots and rice

  1. Place the rice in a pan of boiling water and cook for 10-12 minutes, depending on the instructions on the packet. When the rice is soft, drain and set aside.
  2. In a heavy sauté pan, heat a little olive oil. Sweat the shallots and the garlic with a pinch of sea salt and pepper until soft.
  3. Then add the bay leaves, the thin cabbage slices, the chorizo slices and a small amount of water. Stir well, and continue to cook, over a medium heat for about 3 minutes.
  4. Add the boiled rice, and mix well. Taste for seasoning, and add more salt and pepper if necessary.
  5. Just before serving, remove the bay leaves from the pan. Serve hot.

*All information included in this recipe has been provided by Produce World.

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Nutritional information for Savoy cabbage with chorizo, shallots and rice

Nutritional information for Savoy cabbage with chorizo, shallots and rice

Nutrition type per serving
Calories 490 kcal
Total Fat 18.0g
Saturated Fat 7.0g
Salt 2.2g
Sugar 7.0g

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