Pork and cabbage is a long established culinary success story but we were particularly delighted to discover this combination of chorizo and red cabbage – sweetened with pear – for a marvellous moreish mouthful. We prefer to use fresh ripe pear, but do follow Jamie’s original recipe if you want to use tinned pears instead.
“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.” Jamie Oliver – find original recipe here.
Try this recipe with organic Chorizo – on offer now!
Ingredients
- 150 g organic cooking chorizo from Helen Browning’s
- 1 red onion
- 2 teaspoons fennel seeds
- 1 red cabbage (1kg)
- 3 fresh ripe pears, peeled and sliced in chunks.
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.
- Chop 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, pear chunks and a pinch of sea salt and black pepper. Cook with the lid ajar on a low heat for at least 30 minutes, stirring now and then, or until the cabbage is tender.
