Some holidays get all the good food. Easter has glazed ham. Thanksgiving has marshmallow topped sweet potatoes. The Fourth of July is also National BBQ Spareribs Day. Then there’s St. Patrick’s Day. It has cabbage. A member of the brassica family, which includes broccoli and cauliflower, cabbage is probably best known for its sulfurous smell. That’s not good.
Since eating cabbage is required on St. Patrick’s Day (I don’t make food laws; I just report about them), I’m going to make it easy on you by sharing a cabbage recipe that’s really good, okay, great. Why? Because it’s made with chorizo. Revered in many Latin American and European cuisines, spicy, robust chorizo is a deliciously simple way to make just about any unpopular vegetable enticing.
In this recipe, the cabbage is braised, which means it’s sauteed until browned, then slowly cooked in a liquid until tender. That means it’s infused with lots of flavor.
So, this St. Patrick’s Day don’t suffer through boiled cabbage; make this braised cabbage and chorizo recipe instead. Oh, and drink it with a Guinness, because imbibing beer is also required on St. Patrick’s Day.
Braised Cabbage and Chorizo
Makes 3-4 main or 6 -8 side servings
For a main dish, serve atop a bowl of your favorite rice or spread it on top of thick slices of toasted rye bread.
2 teaspoons olive oil
1 large yellow onion, thinly sliced
8 ounces raw chorizo, removed from casing
2 garlic cloves, minced
1 head green cabbage (about 1 pound), shredded or very thinly sliced
1/2 cup vegetable broth
1/4 teaspoons crushed red pepper flakes
Salt and black pepper, to taste
In a large skillet over medium-high heat, warm olive oil. Add onion and saute until lightly browned, about 5 to 7 minutes. Add chorizo and cook until lightly browned, about 5 minutes. Add garlic and cabbage and cook 3 minutes, until just softened. Add broth, red pepper flakes, and salt and black pepper. Cover and reduce heat to low. Cook for 20 minutes, or until cabbage is soft. Serve hot.
Variation: You can add 1 (15 oz) can of pinto or black eyed peas (rinsed and drained) just before you cover the dish and simmer.