Chorizo & pear red cabbage

Name: Chorizo & pear red cabbage
Total time: 30 min
Yield: 12
Ingredients: 150 g quality chorizo; 2 teaspoons fennel seeds; 1 red onion; 1 red cabbage (1kg); 1 x 410 g tin of sliced pears in natural juice

Sweet red onion & fennel seeds

“My darkly decadent red cabbage is truly delicious with bold flavours that people are going to go nuts for. This sweet and sour combination is all about maximum impact with minimal effort. An absolute gem of a dish to bring colour to your table. ”

Serves 12

Cooks In30 minutes

DifficultyNot too tricky

Christmas Fruit Chorizo Sides Vegetable sides

Nutrition per serving

Calories 78 4%
Fat 4.4g 6%
Saturates 1.5g 8%
Sugars 5.3g 6%
Salt 0.6g 10%
Protein 4.2g 8%
Carbs 5g 2%
Fibre 2.8g -

Of an adult's reference intake

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Ingredients

150 g quality chorizo
2 teaspoons fennel seeds
1 red onion
1 red cabbage , (1kg)
1 x 410 g tin of sliced pears , in natural juice

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Method

Roughly dice the chorizo and place into a large casserole pan on a medium heat. Cook for a few minutes, or until the chorizo has released its oils, then add the fennel seeds. Peel and finely slice the red onion, add to the pan and cook for a few minutes, or until softened and smelling amazing.

Click away any tatty outer leaves from the red cabbage, trim the base, then cut into wedges and roughly slice. Add to the pan with a swig of red wine vinegar, and a pinch of sea salt and black pepper. Cook with the lid ajar on a low heat for 10 minutes, stirring frequently. Add the tinned pears, with some of the juice, and continue cooking for a further 10 minutes, or until the cabbage is tender.