Ingredients
- 2 Chorizo sausages - slice across the width
- 1/2 small cabbage, sliced finely
- 3 medium white potatoes, peeled and chopped into 1cm cubes
- 1 medium onion, roughly chopped
- 1.2L chicken stock
- 3 large cloves of garlic, peeled and roughly chopped
- 2 bayleaves
- 1tblspn sweet chilli sauce
- 1 tblspn thyme leaves
- Sea Salt and freshly ground black pepper to taste
- Chopped curly parsley to serve
Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until until softened and transparent but not coloured.
Add sliced chorizo and bay leaves and cook gently until chorizo colors onions, approx 5 minutes.
Add potatoes and thyme leaves and cook until beginning to soften on the outside.
Add sliced cabbage and season with salt and pepper.
Pour in chicken stock and add sweet chilli sauce and increase heat to high and bring the mixture to a boil.
Once boiling reduce to a fast simmer and cook until the potatoes are just tender.
Season with salt and pepper to taste.
Serve with chopped curly parsley on top.
By: Chrissy Rob
