I had this fabulous dish on a trip to New Zealand last year, and it was so good, I had to re-create it as soon as we got home! It’s so sweet and crunchy, and filling. The original dish probably used Spanish chorizo, but Joe S. Sausage makes a fantastic chorizo that works just as well. And East Mountain Organics has such beautiful cabbages at the farmers’ market right now. It’s also a lovely light winter dish, because cabbages keep so well through the winter, and lemons are in season. New Zealand lemons taste slightly different than our lemons, with a hint of orange, so I used a bit of orange juice to reproduce this flavor.
2 chorizo links
1 cup water
2 Tbs olive oil
1 pound cabbage (about half a medium head)
1/2 small, sweet red onion
2 Tbs chopped fresh cilantro leaves
2 Tbs. dried black currants
Juice of one lemon
Juice of one quarter orange
1 tsp honey
Pinch of ground cloves
Pinch of ground coriander
Salt and pepper to taste
Set the chorizo links in a pan with the water and olive oil over medium heat. Boil until the water is evaporated, turning the sausages over halfway through. Fry until the sausages are browned on both sides, then set aside. When cool enough to handle, slice the chorizo in half, then slice each half lengthwise into about 6 long pieces.
Slice the cabbage and onion into very thin ribbons. Chop the cilantro leaves roughly, and toss with the chorizo, cabbage, onion and currants. Mix the lemon juice, orange juice, honey, cloves and coriander to make the dressing Season with salt and pepper, and toss everything together. Serves 4.
Blogger Amy White is totally obsessed with vegetables and fruits. Amy can be found every Friday right here, and on her blog, www.veggieobsession.com.