What I Made: Chorizo Skillet with Cauliflower and Cabbage

Let me start with an observation: you know a recipe was good when the only photo I have to show for it is in the form of leftovers!

It’s surprising, too, that I would find myself so fond of a recipe that features cauliflower and cabbage – two veggies I tend to avoid.  It’s the rich flavor of spicy chorizo that stars here, making up for the yummy taste that plain cauliflower and cabbage lack.

The recipe starts with Mexican-style chorizo.  A word of caution – I did not buy the pack labeled “hot” and still found this PLENTY spicy.  You could substitute a regular pork sausage if you want to be safely in the mild camp.  Removed the chorizo or sausage from its casing and brown it in a skillet, breaking it up into small pieces as it cooks.  Add in all the vegetables of your choosing and some water and steam until the veggies are tender.  It’s a filling one-pot meal and is so tasty you’ll forget your fears of cabbage altogether!

CabbageSkillet

Chorizo Skillet with Cauliflower and Cabbage, adapted from The New Inglenook Cookbook

1 pound chorizo

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