Pan-fried Chorizo and Cabbage

Pan-fried chorizo and cabbage

Chorizo is one of those very rare ingredients that gets along with anything in its vicinity – food or otherwise (except perhaps pigs). Not only does chorizo accompany kale to pleasing effect, it is suited rather handsomely to cabbage. This naturally leads one to suspect that our spicy Spanish friend could be bosom buddies with the entire brassica clan – all should be revealed in time. Meanwhile, why not make the time to appreciate the deep hues and rich flavours which accompany these wonderful ingredients?

As you may have noticed, cabbage and I are getting along famously. No longer is ‘blasted’ permanently prefixed to the names of each member of the brassica family – prepare them correctly and each and every green cousin is simply divine. Indeed, it is my firmly held belief that to pan-fry a leaf of cabbage or a floret of broccoli is to transform it into something heavenly. Steaming is also acceptable, but boiling seems to steal any vibrancy from greens – though this doesn’t apply so much to red cabbage.

Pan-fried chorizo and cabbage

It may seem strange, but when coasted with the richness of chorizo the subtlety of cabbage is truly allowed to sing and does a spectacular job of underpinning the strength of the sausage. Additionally, the interesting and pleasant texture of savoy cabbage adds a little intrigue to the dish, allowing it to play with numerous senses. If you’re keen on making full use of the textural qualities of savoy cabbage try to use the heavily patterned and richly colourful outer leaves – they will serve to enhance one’s enjoyment.

If you happen to live in Bristol, Source in St Nicholas Market is a great place from which to buy quality, well-sourced chorizo. You can pick up one sausage for around 90p.

Pan-fried Chorizo and Cabbage

Serves 2


• 4-5 large leaves of savoy cabbage, shredded

• 1 tbsp fresh sage, finely chopped

• 50g chorizo sausage, cubed

• 1 clove of garlic

• Olive oil

• Salt

• Pepper


1. Gently fry the chorizo and garlic in a healthy dose of olive oil, enough to coat the cabbage. Cook until the chorizo begins to release its fat and colours the oil.

Savoy Cabbage

2. Turn the temperature up and then add the cabbage. Cook for a few minutes giving the cabbage time to warm through and begin to cook. Make sure it’s covered in the delicious paprika flavoured oil, scatter with the sage and serve immediately with bread.

Pan-fried chorizo and cabbage

Cost: Cabbage is extremely cheap, particularly at this time of the year when it is in season. The entire brassica set me back 95p and I probably only used around a quarter of it here. All in, this dish set us back around £1 – a great price for a delicious lunch.


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59 comments on “Pan-fried Chorizo and Cabbage

  1. Loren
    January 16, 2013 at 5:21 pm

    I agree with you about chorizo — in fact, I call it “the bacon of sausages.” It improves almost anything!

  2. cookinginsens
    January 16, 2013 at 5:26 pm

    That cabbage is just beautiful. Lovely photos, Frugal.

  3. Eva Taylor
    January 16, 2013 at 5:36 pm

    What interesting cabbage, ours isn’t nearly as dimpled. Makes me wonder if the texture is more like kale.

    • frugalfeeding
      January 16, 2013 at 10:04 pm

      Hmmm – in some ways I guess. Isn’t it spectacular?

  4. Nicola J (@GardenNicola)
    January 16, 2013 at 6:27 pm

    This is the sort of cooking I love. Frugal but never short of flavour. Love this blog

  5. ismiledbecause
    January 16, 2013 at 7:06 pm

    Good choice !

  6. sugarfreeme28
    January 16, 2013 at 7:08 pm

    Made a version of your cabbage kale pasta but with broccoli kale and quinoa- it was so yummy must try this.

  7. mamaraby
    January 16, 2013 at 8:42 pm

    Cabbage and pork? What’s not to love?

  8. annesturetucker
    January 16, 2013 at 8:49 pm


  9. andreamynard
    January 16, 2013 at 8:50 pm

    Looks great. I still have lots of chorizo too from my sausage making sessions last Autumn – thanks for inspiring me to cook something that isn’t going to cost me anything! Think my cabbages may be a tad frozen though.

  10. The Kat and The Falling Leaves
    January 16, 2013 at 9:13 pm

    Simply wonderful!

  11. Conor Bofin
    January 16, 2013 at 9:57 pm

    Another excellent dish Nick.

    • frugalfeeding
      January 16, 2013 at 10:02 pm

      And another welcome compliment, Conor 😀

  12. greenandginger
    January 16, 2013 at 11:15 pm

    This is one of my all time favourite things to do with this type of cabbage – but I usually use lardons rather than chorizo. Thanks again for a inspiring twist!

    • frugalfeeding
      January 19, 2013 at 4:42 pm

      I did think of lardons, but I prefer chorizo at the end of the day 😀

  13. egg me on
    January 17, 2013 at 12:08 am

    Best of both world here — spicy meat and leafy greens. Great job, man!

  14. Aimee@clevermuffin
    January 17, 2013 at 12:36 am

    Reminds me of a spanish tapas… chorizo makes everything better.

  15. Rufus' Food and Spirits Guide
    January 17, 2013 at 1:03 am

    I wouldn’t have thought of this combo. Glad you did!

    • frugalfeeding
      January 19, 2013 at 4:41 pm

      You know me, Greg – a fount of ideas 😀

  16. The Travelling Chopsticks
    January 17, 2013 at 2:53 am

    For me chorizo is like bacon – you can throw it into anything and it will be amazing! Love the look of this. Did you have this as a side or a mail?

    • frugalfeeding
      January 19, 2013 at 4:41 pm

      Definitely! We had it for lunch with bread and a little cheese, I recall.

  17. Rachel @ Bakerita
    January 17, 2013 at 7:04 am

    This looks so good! I would have never thought to put chorizo and cabbage together, but it sounds wonderful.

  18. narf77
    January 17, 2013 at 9:03 am

    I have to say that it looks somewhat like you dotted your chorizo in regular intervals Mr Frugal…methinks that it looked somewhat more photogenic that way? ;). Cabbage and bacon is the mainstay of most of Europe as both ingredients can be stored for a long time. I love Savoy cabbage. Our usual cabbage over here has flat leaves but we do get to occasionally choose from a savoy or a Chinese cabbage. Back to the chorizo…did you use a ruler? 😉

    • frugalfeeding
      January 19, 2013 at 4:39 pm

      No, no, no – it emerged from the pan like that… I have the golden touch (ahem!). I have an exceptionally keen eye – almost robotically so 😀

  19. thelittleloaf
    January 17, 2013 at 9:50 am

    Any kind of dark green veg and salty pork product is pretty divine combined. I love cabbage with chorizo so this is right up my street, yum!

  20. Chica Andaluza
    January 17, 2013 at 10:12 am

    I adore Savoy cabbage and often make this in Spain like you with Chirizo or with jamon (and sometimes a Little sprinkle of smoked pimentón becuase it´s my current craze)!

  21. grainnep
    January 17, 2013 at 11:21 am

    Id say these are great together, yummy!

  22. Corina
    January 17, 2013 at 3:30 pm

    A nice twist on bacon and cabbage.

  23. Jude
    January 17, 2013 at 4:35 pm

    Another yummy combination to add to my recipe book! :)

  24. Karen
    January 17, 2013 at 5:49 pm

    Two foods that are made for each other.

  25. abrooke65
    January 17, 2013 at 6:02 pm

    Chorizo makes anything taste better. I use it all the time! When figs are in season in NY I wanted to see how the figs and chopped chorizo would go together. Sweet and salty.

  26. Korena in the Kitchen
    January 18, 2013 at 1:29 am

    I agree, chorizo is one of those things that makes anything taste good, kind of like cheese sauce or garlic butter.

  27. petit4chocolatier
    January 19, 2013 at 4:34 am

    A tasty and healthy meal! Looks wonderful !!

  28. Locaholic
    January 20, 2013 at 12:05 am

    Fabulous recipe! I have a head of cabbage sitting in my fridge and I was looking for a new way to prepare it. I think I will give this a try.

  29. liloloves
    January 20, 2013 at 11:01 am

    Love this recipe – looks amazingly yummy!

  30. Low Carb Jabberwockey
    January 21, 2013 at 8:17 pm

    You may have just convinced me into liking cooked cabbage !

  31. thatssojenn
    January 25, 2013 at 9:09 pm

    Your photos are gorgeous! Looks delish!

  32. Alan
    February 8, 2015 at 12:02 pm

    What happened to the sage?

    • frugalfeeding
      February 17, 2015 at 1:13 pm

      My apologies – all fixed now. Thanks for picking up on the error.

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