Craving a meal that’s packed with flavor but short on cleanup? This One-Pan Chorizo and Cabbage Skillet is your new weeknight hero! Smoky bacon, spicy chorizo, and tender cabbage come together in a symphony of savory goodness. It’s a hearty, satisfying dish that’s ready in just over 30 minutes. Let’s get cooking!
Ingredients
• 6 strips bacon about 6 oz / 170 g, diced
• 1 small red onion, diced
• 4 cloves garlic, minced
• 1 small head green cabbage about 1⅓ lbs / 600 g, cored and thinly sliced
• 12 oz / 340 g Mexican-style fresh raw chorizo, thinly sliced
• ¼ cup / 60 ml beef bone broth
Instructions
1. Place the bacon, onion, and garlic in a large frying pan and sauté over medium heat until the bacon begins to crisp, about 10 minutes.
2. Add the cabbage, sausage slices, and broth. Cover and cook for 15 minutes, until the cabbage is fork-tender and the sausage is cooked through.
3. Remove the lid, divide among 4 dinner plates, and enjoy!
Nutritional Information
• Serves: 4
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Per serving
• Calories: 523 | Total Fat: 43.8 g | Saturated Fat: 15.3 g | Cholesterol: 93 mg | Sodium: 980 mg | Carbs: 12 g | Dietary Fiber: 4 g | Net Carbs: 8 g | Sugars: 6 g | Protein: 20 g
• Macros: Fat: 76% | Carbs: 9% | Protein: 16%
Pro Tips
• For the best flavor and texture, use fresh (raw) Mexican-style chorizo, not the dry-cured Spanish type.
• To make this in a pressure cooker, use the sauté mode for step 1. Then, seal the lid and cook on high pressure for 5 minutes, allowing a natural pressure release.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in a covered pan over medium heat.
• For a nightshade-free version, simply substitute the chorizo with a sausage that contains no nightshade .
FAQ
Q: What kind of chorizo is best for this cabbage skillet
A: For the best flavor and texture in this skillet recipe, use fresh, raw Mexican-style chorizo. Dry-cured Spanish chorizo has a different consistency and is not recommended as a substitute.
Q: Is this One-Pan Chorizo and Cabbage Skillet keto-friendly
A: Yes, this recipe is an excellent keto-friendly meal. With only 8 grams of net carbs per serving, it’s a satisfying and flavorful low-carb dinner option.
Q: Can I make this recipe in a pressure cooker
A: Absolutely. To adapt this for a pressure cooker, use the sauté function for the bacon, onion, and garlic. Then, add the remaining ingredients, seal the lid, and cook on high pressure for 5 minutes, followed by a natural pressure release.
Q: How do I store and reheat leftovers
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat the chorizo and cabbage skillet in the microwave or in a covered pan over medium heat until warmed through.
