I just returned from a lovely family vacation. My daughter is briefly home after five months of traveling overseas. When we realized she would be home for a month, I decided that I wanted us all to go somewhere together so that I wasn’t working, he wasn’t working, our son wasn’t in school and doing all the normal things that he does, and our daughter was not flitting from place to place trying to squeeze in her friends and family. In my husband’s words, I needed to schedule a vacation and hold them all hostage.
We spent an incredible week in Santa Barbara loafing around, whale and dolphin watching, axe throwing, and eating the fresh produce that is so abundant there.
Since I was on vacation and didn’t really meal plan for the week the way I normally do, I pulled out my old go-to meals for the week: egg roll in a bowl, instant pot orange chicken and steamed broccoli, baked honey mustard salmon with sauteed veggies (asparagus and mushrooms), roasted delicata squash and brussels sprouts with steak, and this meal: sauteed cabbage with chorizo and sauteed apples.
This meal has been in my regular rotation for many, many, MANY years because it is so incredibly easy and so incredibly delicious. It is one of those that I wonder if it even qualifies as a recipe, but I know you- I know you don’t like to cook! I know you want to eat healthy but feel overwhelmed and busy. I know you love my recipes because they take no time and taste amazing.
Here is one of my family’s all time favorites…
- 1 medium sized head of cabbage (you can use any color but the red/purple is SO pretty!)
- 1 white onion
- 1 pound ground chorizo sausage (you can use chicken or pork, but the pork is fattier which is what you don’t need any oil)
- 1-2 T avocado oil
- 2 apples
- 1-2 tsp ground cinnamon
Put a large dutch oven on the stove and heat on medium high. Once your pan is hot, crumble the chorizo into the pan and break up the meat and stir until it is cooked through.
Meanwhile, cut your onion in half and slice into thin half moons. Set aside. Next, shred the cabbage. You can use a food processor, a mandoline slicer, or a good old knife. Any way you do it, you are looking to make thin slices of cabbage.
When the chorizo is done cooking, use a slotted spoon to remove the meat from the pan while leaving the oil behind in the pan. Set the meat aside on a plate.
Drop the onions into the pan with the chorizo oil and stir around until the onions just start to soften and the add in the cabbage. Give a good stir, add a little pinch of salt, and saute.
While the cabbage is cooking, cut the apples into very thin slices (remove the core, of course, but you can leave the skin on). Heat a large skillet over medium heat and add the avocado oil. When the oil is hot, stir in the apples and let them soften.
Check on the cabbage. You want it to be soft. If you need to add a Tablespoon or so of water to expedite the cooking, go ahead! Once the cabbage is cooked down, add your chorizo back into the pan and stir it to combine it all together.
Sprinkle the apples with some cinnamon. Put them both on a plate and gobble it up. SO yummy!