Cooking with Little Miss Ling: Braised Cabbage with Chorizo and Creamy Mashed Potatoes

This dish is a favourite of hubby’s. I concede it’s not much to look at, but like most of the recipes I love, it’s simple and hearty.

The original recipe calls for chorizo sausages, but since moving to Germany, I’ve substituted the chorizo for Landjäger, just because it’s more readily available. I personally prefer the chorizo as its intense flavour infuses through the cabbage, but the Landjäger works perfectly fine too.

Braised Cabbage with Chorizo and Creamy Mashed Potatoes8 potatoes, peeled and chopped
4 chorizo sausages/320g Landjäger, diced
4 cloves garlic, crushed
1 cabbage, chopped
1 cup chicken stock
60g butter
1 cup light cream

  1. Boil the potatoes in salted water until tender.
  2. Meanwhile, heat oil in wok and cook the chorizo until it releases its own oil. Add the garlic and cabbage and cook until the cabbage wilts. Add the chicken stock. Cover and simmer for 15 minutes until the cabbage is tender.
  3. Drain and mash the potatoes. Add the butter and mash until smooth. Using a fork, beat in the light cream and fluff up the mashed potato.
  4. Season everything with salt and black pepper to taste.