Beef, chorizo and cabbage ragu

It is cabbage time at the allotment. No matter how much I love any given vegetable and no matter how carefully we plant in what seems like very small batches, sometimes I seem to end up with a glut and this year everything has grown so large as well. This is how we ended up with a lot of savoy cabbage, I can see the brussels sprouts coming along in many multiples but they are not quite ready yet so my focus is on the savoy cabbage right now!

I love the combination of mince meat and cabbage and thought I would make something a bit more exciting. This is a prefect dish to cook when you are at home but still have other things to do, preparation is very quick and it cooks on it’s own until it is ready to eat with only a very little help. I chopped everything up, gave it a bit of color and then let it cook for about 45 minutes, perfect. If you wish, add more vegetables to make it for a family or serve it with pasta. This was enough for dinner and lunch for 2.

Beef, chorizo and cabbage ragu 

Preparation time 10 minutes 

Cooking time 45 minutes 

Serves 4 


  • 300 gr mince beef
  • 2 cooking chorizo sausages
  • 2 dl or 1 cup red wine
  • 3 tbsp fruit flavored vinegar (or 2 tbsp balsamic vinegar)
  • 2 tbsp soy sauce
  • 3 cloves of garlic
  • 2 celery sticks
  • 1 onion
  • 1 leek
  • 1/4 of a large head of savoy cabbage
  • 1 bunch of parsley
  • 1 tin of tomatoes
  • paprika powder
  • 1/2 tsp cayenne pepper
  • salt & pepper
  • 1 tbsp light cream
  • 2 tbsp hot sauce
  • 1 dl or 1/2 cup of cooked quinoa

Start by slicing the celery and the leek, chop the garlic and the onion. Heat a pan with a lid or start in the frying pan, oil and then fry the mince meat, take the chorizo out of it’s casing and pan fry this as well. When browned add the onion, garlic and celery, let them get just a little color.

Add the wine, the soy sauce, parsley, vinegar, tinned tomatoes, the leek, the cabbage and the spices. Put the lid on and let simmer for about 20 minutes. Do a quick taste check to see if you need any more flavors. Continue cooking for 10 minutes, then add the hot sauce, the cream and the quinoa and let simmer for another 5 minutes.

I didn’t serve the ragu with anything else as the quinoa was in there and it was delicious. I only used the cream because I had about that amount left over and wanted to use it. Use less hot sauce and cayenne pepper if you want it to be a little less hot.


I served it with some fresh parsley. It was a perfect weeknight meal. For this I used my regular £2.49/bottle cooking wine and it works just fine, no need to use more expensive plonk unless you are feeling a bit flush!


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