Blanched Chinese Cabbage with Chorizo Oil

You can already make the chorizo oil in stock: Finely dice the garlic sausage, put it in a small saucepan with crushed bay leaves, garlic, thyme and rosemary, pour the olive oil and heat gently – do not make! Infuse below the boiling point for twenty min, until the oil smells strongly following. Then take out the culinary herbs, cool the oil with the sausage pieces and keep in a screw jar.

Cut the Chinese cabbage into quarters lengthwise, thick perennials into eighths in the same way. Make in salted water a few min until the stalks are pleasantly soft. Lift out, drain and arrange on a platter. Drizzle with the chorizo oil, evenly distributing the sausage cubes decoratively.

Tip: Cook more of this oil, it also goes well with other cooked vegetables and gives them a hearty flavor.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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