“What’s for tea?”
“Cabbage rice, are you for real?”
“Yep. With chorizo in it.”
“Oh, you should have said. Lovely!”
How I imagine a conversation about eating cabbage and rice might go.
Cook your required amount of rice.
Pop 2 finely sliced shallots and a clove of chopped garlic into a pan on low heat with a bit of salt and pepper, sweat until softened.
Add some finely sliced chorizo and stir occasionally for a couple of minutes.
Add finely sliced savoy cabbage & a dash of stock, stir and stick the lid on for a few minutes until you get the cabbage cooked to your liking.
Stir in the rice then season as required, I also add a little hot paprika for good measure.
It is exceptionally tasty and we both went back to polish off the leftovers which were supposed to be our work lunches for the following day.
2nd April 2013.