Mediterranean chorizo ​​and cabbage stew

Ingredients for 6 servings:

• 700 g white cabbage, cleaned and weighed
• 550 g potatoes, peeled
• 3 tbsp olive oil or rapeseed oil
• 150 g onion(s), finely diced
• 3 clove(s) garlic, coarsely chopped
• 6 tbsp capers with caper water
• 2 cans of tomatoes, 400 g each (peeled)
• 1 liter meat broth, strong
• 1 tsp, heaped thyme, dried
• 2 tsp, heaped lemon zest
• 250g chorizo
• Salt and pepper, freshly ground
• 6 tbsp parsley, freshly chopped
• ½ tsp chili powder, optional

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

slightly spicy and well-seasoned

Finely chop the white cabbage. Dice the potatoes. Slice the chorizo. Then halve the slices. Heat the oil, fry the diced onion, add the garlic, and sauté briefly. Add the white cabbage and fry for about 5 minutes, stirring constantly. Deglaze with the stock and stir in the chopped tomatoes. Stir in the thyme and lemon zest and simmer for about 10 minutes. Add the diced potatoes and simmer gently for another 20 minutes. Stir in the chorizo, capers, and parsley, and bring everything to a boil. Season to taste with salt, pepper, and chili, if desired.