Cabbage broth with chorizo

Recipe by:

This is a simple version of a traditional Portuguese caldo verde broth, made with spicy, salty chorizo, garlicky flavour and plenty of fresh cabbage

Cabbage broth with chorizo

SERVES

6

PEOPLE

PREP TIME

5

MINUTES

COOKING TIME

30

MINUTES

CUISINE

Portuguese

COURSE

Starter

Method

  1. In a saucepan, heat the stock until boiling and leave to simmer. In a good-sized pot or casserole dish, heat the oil on a medium high heat and add the onion and garlic, season with salt and pepper. Cook until the onion is translucent and the garlic is fragrant before adding the potatoes, stirring well to coat the potatoes in the oil. After around two minutes, add the hot stock and simmer for around 20 minutes until the potato is soft.

  2. In a small dry frying pan, fry the slices of chorizo until they are starting to crisp up around the edges and have released a good amount of their fat.

  3. Remove the chorizo and add to the broth, leaving the fat behind.

  4. Shred the cabbage into ribbons, discarding any tough outer leaves and the hard stem.

  5. Add the cabbage to the simmering broth, check for seasoning and cook for a further three or four minutes so the cabbage is cooked but still has a little bite.

  6. Serve in warm bowls with a nice drizzle of extra virgin olive oil.

Ingredients

  • 1 large brown onion, finely chopped

  • 2 garlic cloves, thinly sliced

  • 4 large floury potatoes, peeled and diced

  • 1.5l vegetable or chicken stock

  • 200g chorizo, sliced into 1inch rounds

  • 1 medium savoy cabbage (about 700g)

  • rapeseed or olive oil

  • salt

  • pepper

  • extra virgin olive oil, to serve

Method

  1. In a saucepan, heat the stock until boiling and leave to simmer. In a good-sized pot or casserole dish, heat the oil on a medium high heat and add the onion and garlic, season with salt and pepper. Cook until the onion is translucent and the garlic is fragrant before adding the potatoes, stirring well to coat the potatoes in the oil. After around two minutes, add the hot stock and simmer for around 20 minutes until the potato is soft.

  2. In a small dry frying pan, fry the slices of chorizo until they are starting to crisp up around the edges and have released a good amount of their fat.

  3. Remove the chorizo and add to the broth, leaving the fat behind.

  4. Shred the cabbage into ribbons, discarding any tough outer leaves and the hard stem.

  5. Add the cabbage to the simmering broth, check for seasoning and cook for a further three or four minutes so the cabbage is cooked but still has a little bite.

  6. Serve in warm bowls with a nice drizzle of extra virgin olive oil.