Chorizo with Creamy Cabbage and Lemon Gremolata
Spicy chorizo meets creamy cabbage in this low-carb, budget-friendly dinner. A lemony gremolata adds a fresh citrus kick.
- Prep10 min
- Cook25 min
- Total35 min
- DifficultyEasy
- Servings4
This dish combines the bold, smoky flavor of chorizo with the unexpected creaminess of green cabbage. The cabbage is sautéed until golden, then simmered in heavy cream to create a rich, velvety sauce.
A simple gremolata of fresh parsley and lemon zest brightens everything up, cutting through the richness. It's a quick, one-pan meal that's perfect for busy weeknights and sure to become a family favorite.
Ingredients
Servings
Converted amounts are rounded.
Method
- In a large skillet over medium heat, melt 2 tablespoons of butter. Fry the chorizo until browned on all sides. Remove from the skillet and keep warm.
- Shred the green cabbage using a food processor, mandoline, or a sharp knife into thin strips.
- In the same skillet, melt the remaining 2 tablespoons of butter. Add the shredded cabbage and sauté over medium heat, stirring occasionally, until it turns golden brown (about 5-7 minutes).
- Pour in the heavy whipping cream. Bring to a gentle boil, then reduce the heat and let it simmer until the cream reduces and thickens slightly (about 10-12 minutes). Season with salt and pepper to taste.
- Just before serving, stir in the fresh parsley and lemon zest. Serve the creamy cabbage topped with the fried chorizo.
💡 Tips
- For a milder flavor, use a semi-cured chorizo instead of spicy.
- If you prefer a thicker sauce, let the cream simmer a few minutes longer.
- Serve with crusty bread to soak up the delicious creamy sauce.
Inspired by a recipe from Diet Doctor