Roasted Chorizo with Cabbage

Instructions

1. 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. 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. 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. 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. 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. 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.