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Nutrition: per serving

  • kcal275
    low
  • fat13g
    low
  • saturates5g
  • carbs23g
  • sugars12g
  • fibre6g
  • protein14g
  • salt2.4g
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Method

  • step 1

    Put the chorizo, onion and potatoes in a large non-stick pan. Leave to fry in the oil that comes from the chorizo, stirring occasionally for about 5 mins.

  • step 2

    Tip in the tomatoes with 2 cans of water, add the stock cube, then bring to the boil. Cover and simmer for 10 mins. Add the cabbage, then cover and cook 3-5 mins more until it is just tender. Ladle into bowls and serve.

Recipe from Good Food magazine, April 2015

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A star rating of 4.4 out of 5.30 ratings

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