Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons Cooking oil
  • 2 medium Onion (diced)
  • 2 medium Carrot (diced)
  • 3 stalks Celery (diced)
  • 1 teaspoon Salt
  • 6 pieces Black Pepper (optional)
  • 2 cloves Garlic (diced)
  • 3 cups Carrots ( (sliced))
  • 1 medium Tomato
  • 10 slices Spanish chorizo or Wieners (50g (optional))
  • ½ lb Savoy cabbage (sliced)
  • 7 cups Water
  • ½ teaspoon Paprika (optional)
  • 1 medium Bay leaf (optional)
  • 10 teaspoons Sour cream (1 teaspoon per serving, optional)

Instruction

  • Heat oil in a pot then add diced onion, carrots, celery and salt.
  • Saute it until it gets a glassy, translucent look for about 3 - 5 minutes then add garlic and black pepper.
  • Saute until garlic gets fragrant for about 2 - 3 minutes than add the tomato, chorizo, sliced carrot and cabbage.
  • Pour the water into the pot then add the optional paprika and bay leaf into it. Finally put the lid on and bring it to boil.
  • Cook it ready on low heat in 10 minutes or until the desired texture is achieved. Mind that savoy cabbage won't go mushy like normal cabbage does. Add a teaspoon of sour cream to the dish when serving.