Roasted Chorizo with Cabbage
Prep
15 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you've been cooking all day. Spanish chorizo gets wonderfully crispy when roasted, releasing all those smoky, savory flavors into the cabbage below. I love that cabbage is packed with vitamin C and fiber, making this dish feel nourishing alongside being utterly delicious. The beauty of this recipe is its simplicity: just chop your vegetables, toss everything on a sheet pan with olive oil and spices, and let the oven do the work. It's budget friendly too, since these humble ingredients deliver incredible flavor without breaking the bank.
Ella x
Ingredients
- 8spanish chorizo sausages(about 1.5 lbs total)
- 1 headgreen cabbage(roughly chopped into 2-inch pieces)
- 1 largered onion(sliced into wedges)
- 5garlic cloves(minced)
- 1½ teaspoonssmoked paprika
- 1 teaspooncumin
- 3 tablespoonsolive oil
- 2 tablespoonsred wine vinegar
- 118 mlvegetable broth
- ¾ teaspoonsea salt
- ½ teaspoonblack pepper
- 4 sprigsfresh thyme
- ½lemon(for zest and juice)
Detail level
Instructions
- 1
Preheat your oven to 425°F. Score the chorizo sausages lightly on the surface to help them cook evenly and release their flavorful oils.
Tip: Scoring prevents the skins from bursting while roasting.
- 2
Spread the chopped cabbage and red onion wedges across a large roasting pan. Drizzle with olive oil and season with half the smoked paprika, cumin, salt, and pepper. Toss to coat evenly.
Tip: Use a 9x13 inch pan or larger for even roasting.
- 3
Arrange the chorizo sausages on top of the cabbage mixture and scatter the minced garlic throughout. Sprinkle the remaining paprika and cumin over everything and nestle the fresh thyme sprigs around the pan.
- 4
Pour the vegetable broth and red wine vinegar into the pan, being careful to pour it around the ingredients rather than directly on top. This creates steam that helps soften the cabbage.
Tip: The liquid will caramelize the vegetables as it reduces.
- 5
Transfer the pan to the preheated oven and roast for 30-35 minutes, stirring the cabbage halfway through cooking. The chorizo should be deeply browned and the cabbage edges should be caramelized and tender.
Tip: Don't skip the stirring step to ensure even caramelization on the cabbage.
- 6
Remove from the oven and squeeze fresh lemon juice over the entire dish. Add a sprinkle of lemon zest for brightness and serve family-style directly from the roasting pan.
Tip: The acidity of the lemon cuts through the richness of the chorizo beautifully.
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