This is a great mid week meal, easy to make, really tasty and it’s actually a keto meal too. A pleasing winter one pot stew which you can top off with a fried egg if you like that kind of thing.
Ingredients (serves 2, ingredients grouped into sections to prepare in advance)
- 1 large onion, chopped
- tbsp coconut oil (or rapeseed is fine too)
- 2 cloves garlic, minced
- 2 -3 sticks of celery, chopped
- approximately 120g chorizo, roughly chopped
- 1 tsp paprika
- 1/2 tsp chili powder (if you like it hot)
- 1 sweetheart cabbage, sliced and washed
- 400g tin of tomatoes
- tap water (fill the empty tin and use this as a measure)
- 1 tbsp tomato puree
- juice of half a lemon
- salt & pepper to taste
- 2 eggs to serve (optional)
Method
- Heat the coconut oil in a large lidded pan and fry the onion for 3-4 minutes until translucent.
- Add the celery and garlic and cook for another 4-5 minutes until the celery is cooked.
- Add the chorizo and spices and cook for another few minutes until the chorizo starts to soften, and then add the sliced sweetheart cabbage.
- Continue to cook for another few minutes until the cabbage has wilted and finally add the tinned tomatoes, water and tomato puree.
- Bring to the boil, reduce to a simmer and cook with the lid on for 25-30 minutes, then stir in the lemon juice and season with salt and pepper to taste.
- Let the stew stand whilst you fry the eggs and serve in bowls with the egg placed ceremoniously on top!
