Spanish Cabbage Chorizo & Thyme
Hold your noses folks as this can get a little out of control after about half an hour of eating – as my very good friends will confess too. Like a trumpet serenade in the condo after we had this for dinner. But I have to say it was really good, very very tasty, a little spicy but boy did all the ingredients go so so well together. Here she is my Spanish inspired cabbage dish.
I think you may have seen my sprouts with bacon and chili before. Very Asian inspired was that dish for me. Here is one that is similar in vein, but this time with Spanish influence. And this is a cracker.
As mentioned above though, open all your doors and windows after half an hour of eating, as the ‘wind’ seriously picks up – if you get my meaning!!!
It’s delicious though. Worth the after pain. It’s spicy, chili, cabbage, bacon, garlic, chorizo, thyme all in one – but you can easily distinguish every single flavour individually. It’s a belter. Truly.
To make a big bowl as above, which is easily enough for 4-6. It actually can be a main dish in its own making not just a side dish as it has all the elements and it is seriously filling too. You’ll need;
- 2 white cabbages – European or Chinese, doesn’t matter and then chop this in to thin slices;
- 1 chorizo sausage, simply cut it in to small cubes;
- 2 packets of bacon bits, or jambon, or a packet of streaky bacon cut in to strips;
- 1 packet of thyme, simply pull the leaves off the woody stalks;
- 3 teaspoons of finely chopped garlic;
- 2 teaspoons of smoky paprika;
- Salt & pepper;
- 2 knobs of butter; and
- Olive oil.
Really simple this one folks.
Take a big pan or wok and drizzle in the olive oil – heat that up and throw in the chorizo and fry that off until the oil is nice and orange red. In with the garlic and bacon now and fry that off until nicely cooked. In with the cabbage now and watch that cook down and wilt.
When it is nicely cooked and softened add in your salt, pepper, paprika, thyme and butter. Give it a stir as you want a good coating all over the cabbage. Let that go for about another 5 minutes – off the heat and serve her up.
De-flipping-licious, seriously. Loved this one.