Chorizo and Savoy Cabbage Salad
Ready In: 15 mins
Serves: 2-4
Ingredients
- 4 chorizo sausage, cut into bite-sized pieces
- 300 g fresh savoy cabbage, washed and sliced
- 1 (400 g) can chickpeas, drained
- 1⁄4 cup butter
- 2 cloves garlic, minced
- fresh ground black pepper, to taste
Directions
- Fry the sliced chorizo until cooked.
- Drain off the fat and set aside.
- You may also cook the sausages in the oven if you prefer.
- Meanwhile, melt the butter in a deep frying pan and sauté the cabbage until it softens, about five minutes.
- You may need to sprinkle a couple spoonfuls of water over and cover for a couple minutes, just to create some steam to help cook the cabbage.
- When the cabbage is soft, add in the chickpeas and cook for another 30 seconds, just enough to heat the chickpeas.
- Remove from the heat and combine the chorizo with the cabbage mixture.
- Stir in the garlic, mix again and season with pepper to taste.
- Serve immediately, or put in the fridge and eat cold.
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