Quince-glazed cabbage with chorizo
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 1 large red cabbage, cut into 4 equal slices
- 1 onion, thinly sliced
- 75g dried figs, diced
- 100ml sherry vinegar
- 4 tbsp olive oil
- 2 tbsp runny honey
- ½ tsp caraway seeds
- ½ tsp fennel seeds
- a pinch ground cinnamon
- 100g membrillo (quince paste)
- 8-12 chorizo cooking sausages, depending on size
Method
- STEP 1
Heat the oven to 180C/fan 160C/gas 4. Arrange the 4 cabbage slices in a shallow roasting tin and scatter with the sliced onion and diced figs. Whisk together the vinegar, oil, honey, caraway, fennel and cinnamon with plenty of salt and pepper, and pour over the cabbage. Dot the membrillo all over the top of the cabbage steaks, and cover the tray with a big sheet of foil. Bake for 1 hour.
- STEP 2
Up the heat to 200C/fan 180C/gas 6. Remove the foil from the tray and baste the cabbage with the tin juices, then place the chorizos on top and bake for another 30 minutes until the sausages are crisp and cooked through, and the cabbage is caramelised.
