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Chorizo Roasted Cabbage

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  • Prep 15 min
  • Total 40 min
  • Servings 4
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Tuesday's dinner will be more fun with this chorizo roasted cabbage prepared in a single baking dish. I don’t know about you, but I’ve noticed that the recipes I prepare most often are those that can be made with a single pan or baking dish. Make dinner easy by adding hot tortillas, a few slices of lemon and fresh cilantro. To make it even more fun, serve this chorizo roasted cabbage directly from the baking dish.
by: Leslie Limon
Updated Jul 21, 2017
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  • 1/2 head of green cabbage, cut into 1/2-inch strips
  • 1/2 head of cabbage, cut into 1/2-inch strips
  • 1 medium white onion, julienne cut
  • 2 tablespoons olive oil or vegetable oil
  • 1/2 tablespoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1 lb. Mexican chorizo, cut into 1-inch pieces


  • 1
    Heat oven to 425 °F. Mix the green cabbage, red cabbage, onion, olive oil, salt, cumin and oregano in a large bowl.
  • 2
    Put the cabbage mixture on a 15 x 10-inch baking sheet.
  • 3
    Add the chorizo.
  • 4
    Bake at 425°F for 18 to 22 minutes or until chorizo is fully cooked. Remove from the oven.
  • 5
    Eat with warmed up tortillas. Bon Appetite!

Expert Tips

  • tip 1
    Give this dish an Italian twist by substituting Italian sausage for the sausage with crushed basil and ground cumin.

Nutrition Information

No nutrition information available for this recipe
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