Chorizo and Savoy Cabbage Salad

• 4 chorizo sausage, cut into bite-sized pieces
• 300 g fresh savoy cabbage, washed and sliced
• 1 (400 g) can chickpeas, drained
• 14 cup butter
• 2 cloves garlic, minced
• fresh ground black pepper, to taste

1. Fry the sliced chorizo until cooked.
2. Drain off the fat and set aside.
3. You may also cook the sausages in the oven if you prefer.
4. Meanwhile, melt the butter in a deep frying pan and saute the cabbage until it softens, about five minutes.
5. You may need to sprinkle a couple spoonfuls of water over and cover for a couple minutes, just to create some steam to help cook the cabbage.
6. When the cabbage is soft, add in the chickpeas and cook for another 30 seconds, just enough to heat the chickpeas.
7. Remove from the heat and combine the chorizo with the cabbage mixture.
8. Stir in the garlic, mix again and season with pepper to taste.
9. Serve immediately, or put in the fridge and eat cold.

chorizo sausage, fresh savoy cabbage, chickpeas, butter, garlic, fresh ground black pepper

Taken from www.food.com/recipe/chorizo-and-savoy-cabbage-salad-79699 (may not work)