What you’ll need:
1 Tbsp olive oil
1 head of green cabbage chopped
3 carrots sliced
1 yellow onion chopped finely
2 cloves of garlic chopped
1/4 C red wine vinegar
1 Tbsp vegetable bullion
1/4-1/2 C warm water
1 package of vegan chorizo
1 Tsp red pepper flakes
Sea salt to taste
Black pepper to taste
Parsley for garnish
What you’ll do:
In a medium skillet heat oil, garlic and red pepper flakes
Add onion and cook for about 3 minutes until clear
Add carrots and cook an additional 2-3 minutes
Add water, vinegar and bullion
Mix thoroughly
Add cabbage and bring to a boil
Reduce heat and simmer for 10 minutes
Taste, add salt and pepper if wanted
In a small skillet heat chorizo over medium stirring consistently
Spoon cabbage with a slotted ladle onto a plate
Add chorizo and parsley to garnish
I served baked purple potatoes with this dish
Enjoy!!
Kacey Tess 