100g piece of spicy chorizo sausage (not cooking chorizo), halved lengthways and shredded
1 onion , halved and thinly sliced
100g baby Charlotte potatoes , thinly sliced
400g can chopped tomatoes
1 chicken stock cube
100g Savoy cabbage , shredded
Method
STEP 1 Put the chorizo, onion and potatoes in a large non-stick pan. Leave to fry in the oil that comes from the chorizo, stirring occasionally for about 5 mins.
STEP 2 Tip in the tomatoes with 2 cans of water, add the stock cube, then bring to the boil. Cover and simmer for 10 mins. Add the cabbage, then cover and cook 3-5 mins more until it is just tender. Ladle into bowls and serve.
