Chorizo cabbage soup recipe

Chorizo cabbage soup goes really well with our pita bread.
Chorizo cabbage soup goes really well with our pita bread. Photo: Christopher Pearce

Cabbages are jam packed full of nutrients, and the chorizo sausage brings a lovely spicy umami flavour.


3 tbsp olive oil

5 cloves garlic, roughly chopped

1 long red chilli, deseeded and roughly chopped

1 white onion, diced

3 chorizo, sliced

¼ white cabbage, shredded

2 litres chicken stock

1 bunch parsley, roughly chopped

1 lemon, juice and zest

salt and pepper


Place a large cast iron pot on high heat. Add the olive oil, garlic, chilli and onion and saute until the onion becomes translucent.

Add the chorizo and cook for 5-7 minutes or until you start to see the red chorizo colour the oil.

Add the cabbage and chicken stock and cook until the cabbage becomes soft (this will require about 25 minutes on a low simmer). Add the parsley, lemon juice and zest and serve immediately with almond pita bread. Salt and pepper to taste.

Tip: Be sure to cook your cabbage thoroughly, otherwise you risk a severe case of flatulence. This tip is tried and tested.