Chorizo & cabbage stew

Chorizo & cabbage stew

  • 1
  • 2
  • 3
  • 4
  • 5
(13 ratings)

Prep: 10 mins Cook: 20 mins


Serves 2
Spicy chorizo sausage adds a punch of flavour to this hearty one-pot with chopped tomatoes, Savoy cabbage and baby potatoes

Nutrition and extra info

Nutrition: per serving

  • kcal275
  • fat13g
  • saturates5g
  • carbs23g
  • sugars12g
  • fibre6g
  • protein14g
  • salt2.4g
Save to My Good Food
Please sign in or register to save recipes.


  • 100g piece of spicy chorizo sausage (not cooking chorizo), halved lengthways and shredded



    A coarsely textured, spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 1 onion, halved and thinly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 100g baby Charlotte potatoes, thinly sliced



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 400g can chopped tomatoes
  • 1 chicken stock cube
  • 100g Savoy cabbage, shredded


  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.

  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
11th Jan, 2020
I used good quality chorizo Asturiano that definitely needs cooking. It is far preferable to the sort of chorizo that is usually just sliced like salami and eaten as such. It will all come down to availability of course.
6th Jun, 2017
This was awesome! I doubled pretty much everything apart from liquids (water & tomatoes) because I wanted the stew to have a bit more substance, as well as added couple rashers of bacon and some leftover baby plum tomatoes. I also simmered for much longer than recipe required (about 40 minutes, with added cabbage) - the cabbage melts in your mouth and every spoon is just. so. flavourful. I did not need to add any spices or seasoning at all, and I like my food to have intense flavours. Will be definitely making this again.
Minoo's picture
23rd Apr, 2016
We loved this! I admit that the word 'cabbage' in a recipe title doesn't suggest something that special but this was great. I had half a fennel bulb and some celery that needed using so added some of that which went well. But not only was it tasty but also low calorie - a good combination!
1st Jun, 2015
I enjoyed making this, it was very simple and quick to make and also my mother thoroughly enjoyed it.
3rd Jun, 2015
How do you "shred" chorizo as stated in your Chorizo and Cabbage Stew?
goodfoodteam's picture
10th Nov, 2015
Hi there, thanks for your question and for your interest in this recipe. Shredding refers to slicing into thin strips. Hope this helps clarify. 
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?