Culinary Guides

A smoky, warming one-pot stew for a busy weeknight. Spanish chorizo renders its paprika-red fat into the broth, potatoes go soft and starchy, and shredded cabbage melts down sweet. It comes together in about an hour and tastes even better the next day.

• 3 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 3 large cloves garlic, minced
• 8 ounces Spanish chorizo (about 2 1/2 links), sliced into 1/4-inch rounds
• 1/4 teaspoon crushed red pepper flakes, more to taste
• 2 bay leaves
• 1 pound potatoes such as Yukon Gold, cut into 1-inch chunks, unpeeled
• 1 small green cabbage (about 1 pound), cored and thinly sliced
• Salt and pepper to taste
• 6 to 8 cups low-sodium chicken broth or water

1. Heat the olive oil in a large heavy pot over medium heat and cook the onion and garlic until soft and fragrant, about 5 minutes.
2. Add the chorizo, red pepper flakes, and bay leaves and cook until the chorizo renders its fat and colors the onions, about 5 minutes.
3. Stir in the potatoes and cook 3 minutes, then add the cabbage and a good pinch of salt and pepper and stir until it starts to wilt.
4. Pour in 6 cups broth or water, bring to a boil, then simmer gently until the potatoes are tender, about 20 minutes. Add more broth if it gets too thick.
5. Taste and adjust the salt and pepper. Serve warm with crusty bread and a scatter of parsley or cilantro.

Grower's tip: harvest cabbage as soon as the heads feel firm and solid. Leave them too long and they split, especially after a heavy rain. Cut the head off and leave the roots in the ground, and many varieties will push out small second heads.

Grow the cabbage that carries this stew. Start our cabbage seeds and a row of onions for the base.