Ingredients

Let’s Cook!

• 1
  According to packet instructions make the pasta. Add onion salt to the water for taste.
  
• 2
  In the mean time fry the chorizo in a saucepan (I used a wok). Then remove the chorizo pieces and set aside.
  
• 3
  In the chorizo juices, add the olive oil, bay leaf, garlic and chili to the saucepan (I didnt have fresh chili's so on this occasion I used dried) and fry for 4-5 minutes or until the onion has softened.
  
• 4
  Then add the cabbage, pepper and salt and fry until cooked about 5 minutes. Continue stirring often so it doesn't burn
  
• 5
  Then add the stock and cook for a further 10 minutes or until cabbage is done.
• 6
  To prepare the meatballs. Add another 2-4 tablespoons of olive oil in another saucepan and heat.
• 7
  Then add the meatballs and a pinch of salt until they have cooked. Normally takes about 10-15 minutes to cook through. You can also seal them in the frying pan then transfer to a preheated oven to finish cooking.
  
• 8
  When the meatballs are almost done drain the pasta well.
• 9
  Then add to the pan with the vegetables.
  
• 10
  Add the meatballs and fry for a further 5 minutes or so to infuse the flavours.
  
• 11
  Lastly add the chorizo.