Passo 1
In a pot, cook the previously washed meat and chorizo in water seasoned with 1 tsp salt.
Passo 2
Remove the meat and chorizo once cooked and cut into pieces. Set aside the stock.
Passo 3
Separate the cabbage leaves and wash them under running water. Peel the carrots and cut them into thin slices. Lightly boil the cabbage and carrots in water seasoned with 1 tsp salt. Place the vegetables in cold water and set aside.
Passo 4
In a pot, sauté the finely chopped garlic and onion in olive oil and add the bay leaf. Let brown.
Passo 5
Add the diced, peeled tomatoes and tomato pulp. Let simmer.
Passo 6
Add the meat, drained kidney beans and a little of the stock. Cook for 10 minutes.
Passo 7
Add the sliced chorizo and cabbage.
Passo 8
Season with pepper and simmer over a medium heat. Serving suggestion: white rice (cooked with the remaining meat stock).
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