Braised Cabbage with Tomatoes, Potatoes and Chorizo
I really like the taste of chorizo. It is a Mexican fresh pork sausage that is highly seasoned and slightly spicy. The brand I can get comes in links but the casings can be removed. There is also a Spanish chorizo that is smoked. You want the fresh for this easy and delicious main dish.
- 2 tablespoons olive oil
- 8 ounces Mexican chorizo, casings removed
- 1 medium onion, cut in half and then into 1/2-inch slices
- 4 large garlic cloves, minced
- 1 can (14.5 ounces) whole tomatoes, broken apart, with juices
- 2 tablespoons dried oregano, divided
- Salt and pepper to taste
- 1 medium head cabbage, cut into slim wedges
- 1/4 cup water, more if needed
- 2 medium potatoes, diced, about 1/4-inch cubes
- Sour cream (garnish)
Heat a large sauté pan over medium-high heat. Add the oil, then the chorizo. As the sausage browns, break it into about 1-inch pieces. Sauté until lightly browned, about 3 minutes. (At this point, you can remove some, but not all of the fat. It adds a lot of flavor and you need some to continue with the recipe.) Add the onions and sauté until tender, about 2 minutes. Add the garlic and sauté 1 more minute. Add the tomatoes, 1 tablespoon of the oregano, and a little salt and pepper. Stir well to scrape up any browned bits in the bottom of the pan. Reduce heat to medium and cook until the tomatoes have broken down slightly, about 2 minutes. Add the cabbage, the remaining oregano, and more salt and pepper. Toss well. Add about 1/4 cup water. Cover and cook about 20 minutes, adding a little more water as needed. Add the potatoes; cover and cook until the cabbage and potatoes are very tender, about another 20 minutes. Serve hot, topping individual servings with a dollop of sour cream.